Croatian-style Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally includes Mediterranean fish, the Croatian adaptation incorporates local Adriatic seafood such as scampi, mussels, and squid. Croatian Bouillabaisse also features a touch of paprika, a staple spice in Croatian cuisine, adding a unique depth of flavor. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed white fish fillets (such as sea bass or cod) 500g (1.1 lb) mixed white fish fillets (such as sea bass or cod)
• 500g (1.1 lb) mixed shellfish (such as mussels and scampi) 500g (1.1 lb) mixed shellfish (such as mussels and scampi)
• 250g (8.8 oz) squid, cleaned and sliced into rings 250g (8.8 oz) squid, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of parsley 1 sprig of parsley
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 5g)
• Protein: 45g
• Fiber: 3g
• Salt: 2g

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 tomatoes and red bell pepper to the pot, and cook for 5 minutes until softened.
3. 3.
   Sprinkle paprika over the vegetables and stir well to combine.
4. 4.
   Add the mixed white fish fillets, shellfish, and sliced squid to the pot. Gently stir to coat the seafood with the flavors.
5. 5.
   Pour in the fish or vegetable broth, and add the bay leaf, thyme, and parsley sprigs. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the seafood is cooked through and flavors meld together.
7. 7.
   Remove the bay leaf, thyme, and parsley sprigs before serving.
8. 8.
   Ladle the Croatian-style Bouillabaisse into bowls and serve hot.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If unavailable, you can substitute with other firm white fish varieties.
• Shellfish — Scrub the mussels thoroughly and discard any that do not close when tapped. Remove the shells from the scampi before adding them to the Bouillabaisse.
• Squid — Clean the squid properly by removing the innards and transparent cartilage. Slice the squid into rings for even cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the Bouillabaisse while it simmers.
• Serve the Croatian-style Bouillabaisse with crusty bread to soak up the delicious broth.
• Feel free to adjust the amount of paprika according to your preference for spiciness.
• Garnish each bowl with a drizzle of olive oil and a sprinkle of fresh parsley for a vibrant touch.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop even further.

Serving advice

Serve the Croatian-style Bouillabaisse in deep bowls, allowing the guests to savor the aroma and flavors of the sea. Accompany it with slices of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange a variety of seafood on top of the Bouillabaisse in each bowl. This will showcase the vibrant colors and textures of the dish, making it even more enticing.