Piles of earthy fall mushrooms, the latest in cauliflower, warm stroop (syrup) waffles from the grill, and generous slices of cheese to taste. Flowers galore, animal supplies, the bicycle guy, fishmongers, and a stand dedicated to fresh French fries. These colorful scenes are typical of the outdoor Dutch weekly market.
Unfortunately, here in the Netherlands COVID numbers are on the rise again which means we, like many others around the world, are spending more time in the house.
What better time to armchair travel?
Join me at the Dutch market!
Beautiful fruit for sale.
The Dutch have a lovely tradition of weekly outdoor markets. There are three markets a week within easy biking distance of our house, and each one is a visual feast with a distinct flavor.
And good deals, because the Dutch love a good deal.
So imagine yourself biking across busy streets with your marketing bags in hand, propping your bike up along with all the other bikes-I swear the bikes start chatting as soon as we leave them, they look like they’re totally hanging out together.
Now, plunge into the market with me!
Disclaimer: The following photos were taken before COVID numbers increased.
Cheese is a crucial part of the Dutch diet.Cheese counter in action. Delicious.You can eat these bulbs….but you’ll want to plant these for next spring!
Raw herring at the Naarden market. Not for the faint of heart.
The fish counter!Double yolkers are a specialty here.Buying stroop waffle, the warm, sweet syrup waffle cookies of the Netherlands.Fall flowers.Your chariot awaits-or what are they talking about, anyway?
I hope everyone is well wherever you are, and you enjoyed this little trip.
The clan gathers for a summer family reunion. It’s a beautiful beach day, and my grandfather’s second wife is treating us to lunch at the Black Pearl, Newport Rhode Island’s classic seaside dining spot.
The Black Pearl puts poetry in the chowder and fries fish to write home about. But our host is rich as Croesus, and also stingy, so everyone is ordering hot dogs and peanut butter sandwiches.
When asked what I want, I say the bouillabaisse. I am six years old.
Bouillabaisse is associated with the southern French town of Marseille but may have even earlier origins in ancient Greece. The classic fish stew was how fishermen fed themselves by utilizing the shellfish and boney fish they couldn’t sell to restaurants by boiling it in garlic and fennel to make a savory stew at the end of a long day’s fishing.
In time, as Marseille became rich with tourists, the simple fisher-fare made its way to resort tables with the addition of saffron and tomatoes.
A bowl of bouillabaisse.
On the French Rivera, the seaside town of Frejus launches fireworks every night. Imagine Van Gogh’s sunflower phase, and you’re pretty much in Frejus. The colors, the sea, and the tastes! At the end of another sunny summer day, my husband and I found our way to a tiny restaurant in Frejus under a train track famous for serving only bouillabaisse.
We weren’t sure what we getting into, but the trains turned out to be few and far between, and the bouillabaisse to die for. It was served by an ancient lady in separate courses, first the broth, and then the fish. Redolent with saffron and filled with cockles I had never eaten before, it was food for the gods. The ancient lady serves us until we can eat no more.
It is my 28th birthday.
I learned to make bouillabaisse on Cape Cod in an effort to recreate the one we loved so much in Frejus. It turns out Cape Cod has its own recipe made to suit the local fish. This is one of the few recipes I have the patience to follow, and I do it so I don’t muddle the flavor and waste pounds of seafood and many threads of precious saffron.
I never share recipes, but this is an exception. From the Cape Cod Fish & Seafood Cookbook.
I was pretty much able to recreate the French bouillabaisse we ate so many years ago in Frejus with the help of the recipe and the addition of fresh New England fish.
Instead of the strange cockles in the French use, Cape Codders add Littleneck clams. We also add shrimp, but only the carefully deveined tails. We have ample summer tomatoes, and garlic and fennel, and sometimes, when I’m feeling a little wild, I’ve been known to add sweet summer corn to my Bouillabaisse, because why not?
This summer, I have found myself stuck in Amsterdam due to COVID-19. Since it’s my birthday again, and I’m turning 28 again, I spent a recent evening cooking with friends.
Right now things in the Netherlands are pretty normal, so it was no problem to haul out my favorite book of Cape Cod fish recipes and get to work.
I cook Bouillabaisse about once a summer, and it’s a big undertaking fit for a celebration. This time, I was hoping to bring the Cape Cod recipe to the Netherlands, and one step further away from France while maintaining the vital essence of the Bouillabaisse.
The Dutch do not have Littleneck clams.
This makes me sad, but I found tiny Venus clams and hoped for the best.
Venus Clams.
Shrimp come whole in the Netherlands, and since there is a local tradition of boiling and serving shrimp that way, I just chucked them in the pot, with heads and shells intact.
Whole Shrimp.
A firm white fish is essential. Do not add oily fish, it will ruin the dish. I was lucky to find cod on sale.
Cut the fish into small portions.
The heavy ripe field tomatoes you want for the sauce are hard to come by in this land of efficient greenhouses, so I grabbed the only can of tomatoes I saw in the store that day. The plot thickened with the sauce when I realized they were cherry tomatoes.
Have you ever seen a can of cherry tomatoes? I can tell you now they’re actually quite good.
Canned cherry tomatoes.
Don’t skimp on the garlic.
You need good fish stock.
Adding the fish stock.
Rouille, the classic red sauce that tops a traditional bouillabaisse, is one of the things that keeps the essence of France alive in the recipe. The other is saffron.
Rouille is basically mayonnaise with red peppers, lots of garlic, and a shot of tabasco. If bouillabaisse leaves you with a fine garlic hangover, it’s because of the rouille.
Use your Cuisinart to make the rouille to ensure you hit peak emulsification.
The rouille works with the croutons you make from french bread slices to make the dish taste very, very French.
Adding olive to the rouille sauce.
The trickiest bit is really the timing. After you’ve made your tomato-based sauce in your biggest pot (I use my biggest, orangest Le Creuset) you add the fish according to cooking times. Beware of overcrowding the pot.
I learned the hard way that Venus clams open almost the minute they hit the heat, unlike littlenecks, which are tough as nails and will put up an impressive resistance to opening. Think about your timing as you add each fish and learn as you go.
Bringing the ingredients together.
Bringing it to the table. Bouillabaisse topped with croutons and rouille.
Mary Petiet 