Fantastic Fall Dish: Nevy’s Bouillabaisse

Nevy_2Autumn shouldn’t only be about the temperatures dropping, the rainy days and the wind but also about being together and enjoying wonderful food. Instead of leaving the house to the nearest restaurant; try making this warm autumn dish with the recipe of one of the top restaurants in Amsterdam. Each month one restaurant will give you a sneak-peak into their kitchen by sharing one of their recipes. Bon appetit!

Restaurant Nevy is the only seafood restaurant with a view of the IJ in Amsterdam. It is a spectacular spot where you can see the boats and (cruise) ships pass into Amsterdam.

A tip from the chefs at Nevy for this recipe: ‘To finish off the bouillabaisse, you can make a big crouton with old bread and olive oil in the oven. This can be served with aioli. Do you want to make the aioli yourself? Crush two cloves of garlic, and add 1 egg yolk and sprinkle a bit of salt. Mix it together, and add some drops of olive oil and lemon juice according to your wishes.

Nevy_1

Bouillabaisse

(for 4 persons)

Ingredients:

For the fish stock:

  • 2 kg fish waste
  • 2 L Water
  • 100 ml white wine
  • 1 bunch basil

 

For the Bouillabaisse:

  • 2 onions
  • 2 leeks (the white part)
  • 2 stalks of celery
  • 6 cloves of garlic
  • 1 fennel
  • ½ celeriac
  • 500 gr pomodoro tomatoes
  • 1 can tomato paste
  • 3 bay leaves
  • 2 sprigs of thyme
  • ½ bunch of parsley
  • 300 ml white wine
  • 4 x 50 gr of sea bass
  • 4 scallops
  • 4 prawns
  • 4 small red mullet fillets

For the croutons:

  • Old bread or baguette
  • Olive Oil
  • Aioli

 

How to…in 4 steps:

  1. Fry the fish waste in a large, deep skillet pan. Then, add white wine and water to it and add the basil leaves. Let it boil for 20 minutes and strain.
  2. Chop the onion, leek, celery, garlic, fennel and celeriac finely and fry them in a large (soup) pan. Then cut the pomodoro tomatoes into cubes and add it to the rest of the vegetables. Stir in the tomato paste, the bay leaf, thyme, rosemary and parsley. Deglaze everything with white wine.
  3. Add the fish stock made in step 1 to the bouillabaisse made in step 2. Let everything simmer for 45 minutes. Strain everything through a fine sieve with the help of a hand blender.
  4. Fry the various fish and shellfish. This is the garnish the soup. Divide the fish and shellfish over 4 bowls and pour the broth (made in step 3) over it.
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