![Bouillabaisse](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/bouillabaisse--latvian-cuisine--22822603-b02d-4150-b860-148c6ace8b46.png)
Recipe
Bouillabaisse
Baltijas Brīnumzivju Zupa (Baltic Wonderfish Soup)
4.8 out of 5
In the context of Latvian cuisine, Baltijas Brīnumzivju Zupa is a delightful adaptation of the classic French dish, Bouillabaisse. This hearty seafood soup showcases the flavors of the Baltic Sea, combining fresh fish, shellfish, and aromatic herbs. It is a comforting and flavorful dish that will transport you to the shores of Latvia.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Mediterranean diet
Allergens
Fish, Shellfish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
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.
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500g (1.1 lb) Baltic cod fillets 500g (1.1 lb) Baltic cod fillets
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500g (1.1 lb) Baltic herring fillets 500g (1.1 lb) Baltic herring fillets
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500g (1.1 lb) Baltic salmon fillets 500g (1.1 lb) Baltic salmon fillets
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500g (1.1 lb) Baltic mussels 500g (1.1 lb) Baltic mussels
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500g (1.1 lb) Baltic shrimp 500g (1.1 lb) Baltic shrimp
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, chopped 1 onion, chopped
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2 garlic cloves, minced 2 garlic cloves, minced
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2 carrots, sliced 2 carrots, sliced
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2 potatoes, diced 2 potatoes, diced
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1 red bell pepper, sliced 1 red bell pepper, sliced
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1 can (400g) chopped tomatoes 1 can (400g) chopped tomatoes
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 bay leaf 1 bay leaf
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
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1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
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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
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1.In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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2.Add the sliced carrots, diced potatoes, and sliced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
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3.Stir in the chopped tomatoes, paprika, dried thyme, bay leaf, salt, black pepper, and saffron threads. Cook for another 2 minutes.
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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.
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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.
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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.
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