Bosnian-style Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally includes saffron and fennel, our Bosnian-style Bouillabaisse incorporates local spices and herbs such as paprika and thyme. We have also added a touch of Bosnian red wine to enhance the rich flavors of the seafood. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed seafood (mussels, shrimp, fish fillets) 500g (1.1 lb) mixed seafood (mussels, shrimp, fish fillets)
• 2 tablespoons olive oil 2 tablespoons 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
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) fish stock 250ml (1 cup) fish stock
• 250ml (1 cup) Bosnian red wine 250ml (1 cup) Bosnian red wine
• 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): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced red bell pepper and tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Sprinkle paprika and dried thyme over the vegetables, and stir well to combine.
4. 4.
   Add the mixed seafood to the pot, followed by the fish stock and Bosnian red wine. Season with salt and pepper to taste.
5. 5.
   Place the bay leaf in the pot, cover, and simmer for 20-25 minutes, or until the seafood is cooked through.
6. 6.
   Remove the bay leaf and discard. Serve the Bosnian-style Bouillabaisse hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the pot. Overcooking can result in tough and rubbery texture, so be careful not to simmer for too long.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the Bouillabaisse.
• Serve the soup with crusty Bosnian bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker consistency, you can blend a small portion of the soup and add it back to the pot.
• Leftovers can be stored in the refrigerator for up to 2 days, but the flavors may intensify.

Serving advice

Serve the Bosnian-style Bouillabaisse in deep bowls, accompanied by a slice of crusty bread. Sprinkle some fresh parsley on top for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange a few cooked mussels and shrimp on top of the soup. Drizzle a little olive oil over the seafood for an attractive shine.