Dutch-style Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally includes Mediterranean fish and seafood, the Dutch-style Bouillabaisse incorporates locally available seafood like mussels, haddock, and shrimp. The use of Dutch spices and herbs adds a unique flavor profile to this dish, making it a true fusion of French and Dutch culinary traditions. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 400g (14 oz) haddock fillets, cut into chunks 400g (14 oz) haddock fillets, cut into chunks
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 2 onions, finely chopped 2 onions, finely chopped
• 2 leeks, sliced 2 leeks, sliced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 500ml (2 cups) fish stock 500ml (2 cups) fish stock
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onions, leeks, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, fish stock, white wine, bay leaves, dried thyme, paprika, and saffron threads. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
4. 4.
   Add the haddock chunks and simmer for another 5 minutes.
5. 5.
   Gently add the mussels and shrimp to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened and the shrimp are cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaves and discard.
8. 8.
   Serve the Dutch-style Bouillabaisse hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mussels — Ensure that all the mussels are tightly closed before cooking. Discard any open or damaged ones.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a richer flavor, you can add a splash of Dutch gin (jenever) to the soup while simmering.
• Serve the Bouillabaisse with crusty Dutch bread for a complete meal.
• Feel free to adjust the spice levels according to your preference by adding more or less paprika.
• If you prefer a thicker soup, you can blend a small portion of the cooked vegetables and broth before adding the seafood.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Dutch-style Bouillabaisse in deep bowls, accompanied by slices of crusty Dutch bread. Sprinkle fresh parsley on top for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange a few cooked mussels, shrimp, and haddock chunks on top of the soup in each bowl. Drizzle a little olive oil over the seafood for an attractive shine.