Ingredients for 4

1 tbs extra virgin olive oil and 1 teaspoon butter
2 medium yellow onions, finely chopped to “brunoise” (small cubes of about 1/2 cm or 1/4 inch)
125 ml (1/2 cup) dry white wine, (optional), 500 ml (about 2 cups) fish stock or mussel juice
Salt and pepper, 1 bay leaf, 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 kg (35 oz) cod or other firm white fish, bones removed, fillets cut into 5 cm (2 inch) pieces
500g (about 18 oz) fresh clams
250 ml (1 cup) double cream
2 tablespoons chopped fresh parsley
3 large potatoes (about 500g or 18 oz), peeled and cut into 3 cm (1.2 inch) cubes
1 teaspoon cayenne pepper (optional: you can also use a little paprika if you don’t like spicy)

Recipe

Heat the oil and butter in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
Optional: Add the wine and increase the heat. Let it cook uncovered until the wine has reduced by half. (If not using wine, substitute with 50 ml (¼ cup) of water along with the fish stock or mussel juice in the next step.)
Add the potatoes, stock, bay leaf, thyme, salt, pepper, and cayenne pepper. The potatoes should be just covered by the liquid; if not, add enough water to cover them.
Bring to a boil, then reduce the heat to low and simmer, covered, until the potatoes are almost tender, about 10-15 minutes.
Heat the cream in a separate pot until it’s steaming (but not boiling).
Add the fish and clams to the pot with the potatoes, then pour in the heated cream. Return the pot to the stove and cook, uncovered, over low heat until the fish is just cooked through, about 10 minutes. Remove the shells and set aside.
Keep the soup at a low temperature, ensuring it’s barely steaming but not boiling.
Once the fish is cooked, remove the pot from the heat.
Let the soup rest for 10 minutes before serving to allow the flavors to develop.
Serve the soup in bowls, garnishing each with a few shells for decoration and a sprinkle of parsley on top.

Old School Style

Serve with toasted bread or sourdough bread.

Did You Know?

Clams have long been a beloved ingredient in Belgian cuisine, particularly along the country’s coastal regions. With Belgium’s extensive shoreline along the North Sea, seafood, including clams, plays a significant role in traditional Belgian dishes. Mussels, or moules, often take center stage, but clams are also featured in various seafood stews, broths, and pasta dishes. Clams are typically enjoyed in a simple, rustic manner, either steamed with garlic, herbs, and white wine or added to moules-frites for an extra layer of flavor. Belgian chefs also incorporate clams in refined dishes like seafood risottos or paired with rich sauces. The popularity of clams is linked to Belgium’s strong fishing tradition and the abundance of fresh, local seafood. They are often served with a side of crispy fries, a classic Belgian accompaniment.