Greek-style Bouillabaisse

Ingredients

While the French Bouillabaisse is traditionally made with a variety of Mediterranean fish, our Greek adaptation incorporates Greek seafood staples such as octopus, squid, and prawns. Additionally, we infuse the broth with Greek herbs and spices, giving it a distinct Mediterranean twist. 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 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 500g mixed seafood (octopus, squid, prawns, mussels, etc.) 500g mixed seafood (octopus, squid, prawns, mussels, etc.)
• Fresh parsley, for garnish Fresh parsley, for garnish
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel, and bell peppers. Sauté until softened, about 5 minutes.
2. 2.
   Stir in the dried oregano, dried thyme, and bay leaf. Cook for another minute to release the aromas.
3. 3.
   Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
4. 4.
   Add the fish stock, diced tomatoes, salt, black pepper, paprika, and saffron threads. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Greek-style Bouillabaisse hot, garnished with fresh parsley. Accompany it with crusty bread for a complete Mediterranean experience.

Treat your ingredients with care...

• Octopus — Tenderize the octopus by boiling it in water with a cork or adding a few slices of lemon during cooking.
• Squid — To prevent the squid from becoming tough, cook it quickly over high heat or simmer it gently for a longer period until tender.
• Prawns — Remove the digestive tract (black vein) from the prawns before cooking for a cleaner presentation and taste.
• Mussels — Discard any mussels that do not close when tapped or those with broken shells before cooking.
• Saffron threads — Infuse the saffron threads in a tablespoon of warm water for a few minutes before adding them to the stew to enhance their flavor and color.

Tips & Tricks

• For a richer flavor, you can add a splash of ouzo, a Greek anise-flavored liqueur, to the broth.
• Serve the bouillabaisse with a dollop of creamy tzatziki on top for an extra touch of Greek goodness.
• Don't overcook the seafood to ensure it remains tender and succulent.
• Use the freshest seafood available to enhance the flavors of the dish.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the broth.

Serving advice

Serve the Greek-style Bouillabaisse in deep bowls, allowing the aromatic broth to surround the seafood. Accompany it with warm crusty bread for dipping and savoring every last drop of the flavorful broth.

Presentation advice

Garnish the bouillabaisse with a sprinkle of fresh parsley on top to add a pop of color. Serve it in beautiful ceramic bowls to showcase the vibrant colors of the seafood and the rich broth.