Argentinian Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally features Mediterranean flavors, the Argentinian adaptation adds a touch of Latin American flair. The Argentinian Bouillabaisse incorporates local ingredients such as chimichurri sauce, Argentine red wine, and a hint of smoky paprika. These additions infuse the dish with the vibrant and robust flavors that are characteristic of Argentinian cuisine. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) Argentine red wine 1 cup (240ml) Argentine red wine
• 2 cups (470ml) fish stock 2 cups (470ml) fish stock
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon chimichurri sauce 1 tablespoon chimichurri sauce
• 500g mixed seafood (such as shrimp, mussels, and white fish fillets) 500g mixed seafood (such as shrimp, mussels, and white fish fillets)
• 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): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced red and green bell peppers, diced carrot, and diced celery. Sauté until the vegetables are softened.
2. 2.
   Stir in the smoked paprika, dried oregano, and bay leaf. Cook for an additional minute to release the flavors.
3. 3.
   Pour in the Argentine red wine and simmer for a few minutes to reduce the alcohol content.
4. 4.
   Add the fish stock, diced tomatoes, and chimichurri sauce to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Gently add the mixed seafood to the pot and cook for 5-7 minutes, or until the seafood is cooked through and tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Argentinian Bouillabaisse hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and opaque.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Serve the Argentinian Bouillabaisse with crusty bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• Adjust the amount of chimichurri sauce according to your desired level of tanginess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Argentinian Bouillabaisse in deep bowls, allowing the aromatic broth to envelop the seafood. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Argentinian Bouillabaisse with a sprinkle of fresh chopped parsley to add a pop of color. Serve it with a rustic charm, allowing the vibrant hues of the seafood and vegetables to shine through the rich broth.