Bavarian Bouillabaisse

Ingredients

While the original Bouillabaisse is known for its Mediterranean influence and the use of Provençal herbs, our Bavarian Bouillabaisse incorporates the distinct flavors of Bavarian cuisine. We replace the traditional Mediterranean herbs with fragrant Bavarian herbs like marjoram and caraway seeds. Additionally, we incorporate Bavarian beer into the broth to add depth and richness to the dish. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed seafood (such as fish fillets, mussels, and shrimp) 500g (1.1 lb) mixed seafood (such as fish fillets, mussels, and shrimp)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 leek, sliced 1 leek, sliced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) Bavarian beer 1 cup (240ml) Bavarian beer
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 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): 8g, 1g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, leek, carrots, and potatoes. Sauté until the vegetables are slightly softened.
2. 2.
   Add the red bell pepper, diced tomatoes, Bavarian beer, fish or vegetable broth, marjoram, and caraway seeds to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
4. 4.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Bavarian Bouillabaisse hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that 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 not to exceed the recommended cooking time.

Tips & Tricks

• To enhance the flavor of the Bavarian Bouillabaisse, you can add a splash of lemon juice or a pinch of saffron to the broth.
• Serve the stew with crusty Bavarian bread to soak up the delicious broth.
• If you prefer a spicier version, you can add a dash of Bavarian mustard or a pinch of cayenne pepper to the stew.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.

Serving advice

Serve the Bavarian Bouillabaisse in deep bowls, allowing the guests to enjoy the rich broth and tender seafood. Accompany it with a side of crusty Bavarian bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Bavarian Bouillabaisse with a sprinkle of fresh parsley to add a pop of color. Serve the stew piping hot to fully appreciate the flavors and aromas.