Russian-style Bouillabaisse

Ingredients

While the French Bouillabaisse typically features Mediterranean flavors and ingredients like saffron and fennel, this Russian adaptation incorporates elements of traditional Russian cuisine. The use of tomatoes, dill, and a medley of seafood gives this Bouillabaisse a distinct Russian twist. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400 g) crushed tomatoes 1 can (400 g) crushed tomatoes
• 4 cups (950 ml) fish or vegetable broth 4 cups (950 ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 500 g mixed seafood (such as shrimp, mussels, and white fish fillets), cleaned and deveined 500 g mixed seafood (such as shrimp, mussels, and white fish fillets), cleaned and deveined
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, celery, garlic, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Stir in the crushed tomatoes, fish or vegetable broth, bay leaf, paprika, dried dill, dried thyme, black pepper, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
3. 3.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
4. 4.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
5. 5.
   Serve the Russian-style Bouillabaisse hot, garnished with fresh dill.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Cook it just until it is tender to avoid overcooking and maintaining its delicate texture.

Tips & Tricks

• For a more intense flavor, you can add a splash of vodka to the soup during the simmering process.
• Serve the Bouillabaisse with a dollop of sour cream or a slice of crusty bread for a traditional Russian touch.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a spicier soup, add a pinch of chili flakes or a dash of hot sauce.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Russian-style Bouillabaisse as a main course, accompanied by a slice of rye bread or a side of boiled potatoes. Garnish each bowl with a sprig of fresh dill for an added burst of flavor and visual appeal.

Presentation advice

Present the Bouillabaisse in individual soup bowls, ensuring that each serving contains a generous amount of seafood and colorful vegetables. Serve it piping hot to fully enjoy the aromas and flavors.