Creamy Slow Cooker Fish Waterzooi Tips, FAQ & printable recipe

Tips for success

For a more complex flavor, you can sauté the leeks in a little butter on the stovetop before adding them to the slow cooker, though this is optional. This extra step caramelizes the leeks slightly, adding a deeper sweetness to the final dish. Ensure the leeks are cooled slightly before adding them to the cooker if you choose to pre-cook them.

When serving, consider adding a sprinkle of fresh, soft herbs like parsley or chives. These provide a bright, fresh contrast to the rich cream sauce.

Always add fresh herbs just before serving so they maintain their vibrant color and flavor. Avoid adding dried herbs during the cooking process, as they can sometimes become bitter in the long, slow heat.

Variations

• Herb-Infused Waterzooi: Add a sprig of fresh thyme or a bay leaf to the slow cooker before starting. The herbs will infuse the cream sauce with a subtle, earthy aroma that complements the fish beautifully. Remember to remove the bay leaf before serving.
• Vegetable-Forward Version: Increase the variety of vegetables by adding sliced celery or fennel bulbs. These additions provide a nice crunch and a slightly different flavor profile while keeping the dish light. Follow the same preparation method as the original recipe.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as the cream sauce will likely separate and become grainy upon thawing.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally until warmed through, or use a microwave at 50% power in short intervals.

Store any leftovers in an airtight container in the refrigerator. The cream-based sauce can separate slightly when cooled, which is normal.

When storing, ensure the stew has cooled to room temperature within two hours of cooking before placing it in the fridge. Properly stored, the fish waterzooi will maintain its quality for up to two days in the refrigerator.

This dish is best prepared fresh, but the vegetables can be sliced and stored in an airtight container in the refrigerator up to 24 hours in advance.

The fish should be cut and added just before cooking to ensure maximum freshness. Avoid assembling the entire raw dish in the slow cooker insert too far in advance, as the salt and acid can begin to cure the fish prematurely.

Serving ideas

Serve this creamy fish waterzooi in warmed shallow bowls to keep the sauce at the perfect consistency while eating. The warmth of the bowl prevents the cream from cooling too quickly, which helps maintain the velvety texture.

Provide a large spoon for enjoying the broth alongside the fish and vegetables, as the sauce is a key component of the dish.

Pair the stew with a side of crusty baguette or sourdough bread. The bread is essential for mopping up the remaining creamy sauce at the bottom of the bowl. For a balanced presentation, place the bowl on a small plate to catch any drips and provide a clean space for the bread. Serve immediately while the stew is hot for the best experience.

Frequently asked questions

Recipe card

Creamy Slow Cooker Fish Waterzooi

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 4

Ingredients

• 1 lb cod fillets, cut into chunks
• 1 lb salmon fillets, cut into chunks
• 2 cups leeks, sliced
• 2 cups carrots, sliced
• 1 fish bouillon cube
• 1/2 cup dry white wine
• 1 cup heavy cream

Instructions

1. Place the chunks of raw cod and salmon at the bottom of the slow cooker insert. Scatter the sliced leeks and carrots evenly over the fish pieces. Ensure the vegetables are distributed to allow for even cooking.
2. Crumble the fish bouillon cube directly over the vegetable and fish layer. Pour the dry white wine and heavy cream over the top of the ingredients. Do not stir, as the liquids will settle during the cooking process.
3. Cover the slow cooker and cook on low for 3 hours or until the fish reaches 145°F (63°C). The fish should flake easily with a fork when tested. Once cooked, let the stew rest for 5 minutes before serving.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

12 g

Fat

26 g

Fiber

2.5 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.