Bouillabaisse

Ingredients

While the original Bouillabaisse is traditionally made with Mediterranean fish and seafood, Baltijas Brīnumzivju Zupa incorporates locally available fish from the Baltic Sea. The Latvian version also includes a unique blend of herbs and spices that reflect the flavors of the region. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) Baltic cod fillets 500g (1.1 lb) Baltic cod fillets
• 500g (1.1 lb) Baltic herring fillets 500g (1.1 lb) Baltic herring fillets
• 500g (1.1 lb) Baltic salmon fillets 500g (1.1 lb) Baltic salmon fillets
• 500g (1.1 lb) Baltic mussels 500g (1.1 lb) Baltic mussels
• 500g (1.1 lb) Baltic shrimp 500g (1.1 lb) Baltic shrimp
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 can (400g) chopped tomatoes 1 can (400g) chopped tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced carrots, diced potatoes, and sliced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the chopped tomatoes, paprika, dried thyme, bay leaf, salt, black pepper, and saffron threads. Cook for another 2 minutes.
4. 4.
   Pour in the fish stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes.
5. 5.
   Cut the Baltic cod, herring, and salmon fillets into bite-sized pieces. Add them to the pot along with the mussels and shrimp. Cook for an additional 5 minutes or until the seafood is cooked through.
6. 6.
   Remove the bay leaf from the pot. Serve the Baltijas Brīnumzivju Zupa hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Baltic cod fillets — Ensure the fillets are fresh and free from any fishy odor. Remove any bones before adding them to the soup.
• Baltic herring fillets — If the herring fillets have skin, remove it before cutting them into pieces.
• Baltic salmon fillets — Choose wild-caught salmon for the best flavor and texture.
• Baltic mussels — Scrub the mussels thoroughly and discard any that do not close when tapped.
• Baltic shrimp — Peel and devein the shrimp before adding them to the soup.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine to the soup while simmering.
• Serve the Baltijas Brīnumzivju Zupa with crusty bread to soak up the delicious broth.
• Feel free to adjust the spice level by adding more or less paprika according to your preference.
• For a heartier meal, you can add additional vegetables such as leeks or fennel to the soup.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Baltijas Brīnumzivju Zupa in individual bowls, making sure to include a generous amount of fish, shellfish, and vegetables in each serving. Sprinkle fresh chopped parsley on top for a vibrant touch. Accompany the soup with slices of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation of Baltijas Brīnumzivju Zupa, place a whole cooked shrimp on top of each bowl as a garnish. You can also drizzle a swirl of olive oil over the soup for an elegant touch. Serve the soup with a side of fresh lemon wedges for squeezing over the seafood.