New Nordic Bouillabaisse

Ingredients

While the original Bouillabaisse is typically made with Mediterranean seafood and flavors, this New Nordic adaptation incorporates locally sourced Nordic seafood and embraces the minimalist and seasonal approach of New Nordic cuisine. The use of Nordic herbs and spices adds a unique twist to the dish, creating a harmonious blend of flavors. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) fresh cod fillets 500g (1.1 lb) fresh cod fillets
• 500g (1.1 lb) fresh salmon fillets 500g (1.1 lb) fresh salmon fillets
• 500g (1.1 lb) fresh mussels 500g (1.1 lb) fresh mussels
• 500g (1.1 lb) fresh shrimp 500g (1.1 lb) fresh shrimp
• 2 tablespoons rapeseed oil 2 tablespoons rapeseed oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 leeks, sliced 2 leeks, sliced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 bay leaf 1 bay leaf
• 1 teaspoon ground fennel seeds 1 teaspoon ground fennel seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 2 tablespoons butter 2 tablespoons butter
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the rapeseed oil in a large pot over medium heat. Add the onion, leeks, carrots, celery, garlic, and fennel. Sauté for 5 minutes until the vegetables are softened.
2. 2.
   Add the chopped dill, thyme, bay leaf, ground fennel seeds, ground coriander, sea salt, black pepper, and saffron threads. Stir well to combine the flavors.
3. 3.
   Pour in the crushed tomatoes, fish stock, and white wine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
4. 4.
   Meanwhile, prepare the seafood. Cut the cod and salmon fillets into bite-sized pieces. Clean the mussels and remove any beards. Peel and devein the shrimp.
5. 5.
   Add the cod, salmon, mussels, and shrimp to the pot. Cook for an additional 5-7 minutes until the seafood is cooked through and the mussels have opened.
6. 6.
   Stir in the butter until melted and well incorporated.
7. 7.
   Serve the New Nordic Bouillabaisse hot, garnished with fresh dill.

Treat your ingredients with care...

• Cod and salmon fillets — Ensure the fillets are fresh and of high quality for the best flavor and texture.
• Mussels — Scrub the mussels thoroughly and discard any that are open or damaged before cooking.
• Shrimp — Remove the shells and devein the shrimp before adding them to the stew.

Tips & Tricks

• Use a variety of Nordic seafood to enhance the flavors and textures of the stew.
• Adjust the amount of spices and herbs according to your taste preferences.
• Serve the bouillabaisse with crusty Nordic bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently before serving.
• Feel free to add other seasonal Nordic vegetables to the stew for added depth of flavor.

Serving advice

Serve the New Nordic Bouillabaisse in individual bowls, accompanied by slices of crusty Nordic bread. Garnish each bowl with a sprig of fresh dill for a touch of freshness.

Presentation advice

Present the New Nordic Bouillabaisse in a rustic Nordic-style bowl, allowing the vibrant colors of the seafood and vegetables to shine through. Serve it alongside a slice of crusty Nordic bread for an authentic touch.