The original dish is often made of fish, either freshwater or sea, (known as Viszooitje), though today chicken waterzooi (Kippenwaterzooi) is more common.

[2] Charles V, Holy Roman Emperor ate the rich dish, even after suffering from gout.

[3] All versions are based on a soup-base of egg yolk, cream, and thickened vegetable broth.

The stew itself contains fish or chicken, vegetables including carrots, onions, celery, leeks, potatoes and herbs such as parsley, thyme, bay-leaves and sage.

[4] Originally, burbot was used but this fish had all but disappeared from the rivers until its recent return due to conservation efforts.