North Sea bouillabaisse, Bart De Smidt **


300 g cod // 1 Dover sole 300 g // 16 mussels // 16 cockles // 8 Norway lobsters // 1 celery // 1 leek // 1 shallot // 1 clove of garlic // 20 g fresh parsley // 1 kg potatoes from the Polders // 400 g butter // 100 g sour cream // 2 dl white wine


Steam the cod and the Dover sole for 8 minutes, the cockles and the Norway lobsters for 4 minutes. Gently fry the garlic, celery and shallots in the butter. Add the mussels and deglaze with wine. Thinly slice the celery and steam for 8 minutes. Slice the leek and vacuum with butter and salt during 8 minutes. Make the celery gravy with the mussels juice, celery, parsley, butter and sour cream in a blender. Sieve and mix. Roast the potatoes in an oven for 1 hour at 200 °C, cut them in half and scoop out the middles. Mix with 200 g butter and 30 g sour cream into a smooth mash.


  • Filet and clean all the fish.
  • Rinse the cockles and the mussels until there is no more sand in the water.
  • If no mussels are available, use cockles and fry them. Use the juice for the celery gravy in the same way.
  • Serve with a garnish of cold shrimps, if desired.
  • Serve with parsley mayonnaise, garlic and Oud Brugge Cheese. 


Recipe: Bart Desmidt
Picture: Ekkow

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