Hungarian-style Bouillabaisse

Ingredients

While the original French Bouillabaisse typically includes Mediterranean fish and seafood, the Hungarian adaptation incorporates freshwater fish commonly found in Hungarian rivers and lakes. The spices and herbs used in the Hungarian version also reflect the traditional flavors of Hungarian cuisine, adding a unique twist to this beloved dish. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) freshwater fish fillets (such as carp or catfish), cut into chunks 500g (1.1 lb) freshwater fish fillets (such as carp or catfish), cut into chunks
• 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 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon sweet paprika 1 tablespoon sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) fish stock 500ml (2 cups) fish stock
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 carrot, sliced 1 carrot, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced red bell pepper and tomato to the pot, and cook for another 5 minutes until they soften.
3. 3.
   Stir in the sweet paprika, caraway seeds, and bay leaf, and cook for an additional minute to release their flavors.
4. 4.
   Pour in the fish stock and white wine, and bring the mixture to a simmer.
5. 5.
   Add the diced potatoes and sliced carrot to the pot, and cook for about 10 minutes until they are tender.
6. 6.
   Gently place the fish chunks into the stew, and simmer for another 5-7 minutes until the fish is cooked through and flakes easily.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the bay leaf from the pot, and garnish the stew with freshly chopped parsley.
9. 9.
   Serve the Hungarian-style Bouillabaisse hot with crusty bread on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If freshwater fish is not available, you can use any firm white fish as a substitute.

Tips & Tricks

• To enhance the flavor, you can add a splash of Hungarian white wine during the cooking process.
• Serve the stew with a dollop of sour cream on top for a creamy twist.
• Feel free to adjust the amount of paprika and caraway seeds according to your taste preferences.
• For a spicier version, add a pinch of Hungarian hot paprika or chili flakes.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve the Hungarian-style Bouillabaisse in deep bowls, allowing the flavors to meld together. Accompany it with freshly baked crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl of Hungarian-style Bouillabaisse with a sprig of fresh parsley and a drizzle of olive oil for an appetizing presentation. Serve it alongside a glass of Hungarian white wine to complete the experience.