Spanish Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally uses Mediterranean fish, the Spanish Bouillabaisse incorporates a wider variety of seafood such as prawns, mussels, and squid. The Spanish version also adds a touch of saffron, smoked paprika, and Spanish chorizo to infuse the dish with the distinctive flavors of Spain. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sea bass) 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sea bass)
• 500g (1.1 lb) mixed shellfish (such as prawns, mussels, and clams) 500g (1.1 lb) mixed shellfish (such as prawns, mussels, and clams)
• 200g (7 oz) squid, cleaned and sliced into rings 200g (7 oz) squid, cleaned and sliced into rings
• 100g (3.5 oz) Spanish chorizo, sliced 100g (3.5 oz) Spanish chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) fish or seafood stock 1 liter (4 cups) fish or seafood stock
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, and chorizo. Sauté until the onion is translucent and the chorizo releases its oils.
2. 2.
   Add the diced tomatoes, red bell pepper, smoked paprika, saffron threads, and bay leaf. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the fish or seafood stock and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the mixed fish fillets, shellfish, and squid to the pot. Season with salt and pepper. Cover and cook for 8-10 minutes, or until the seafood is cooked through and the flavors have infused.
5. 5.
   Remove the bay leaf and discard. Serve the Spanish Bouillabaisse hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. Remove any bones before adding them to the bouillabaisse.
• Shellfish — Scrub the shellfish thoroughly under cold water to remove any dirt or sand. Discard any shellfish that do not close when tapped.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.
• Spanish chorizo — Look for a high-quality Spanish chorizo with a smoky and spicy flavor. Adjust the amount according to your preference for heat.
• Smoked paprika — Opt for a sweet or mild smoked paprika to add a subtle smoky flavor without overpowering the dish.

Tips & Tricks

• Serve the Spanish Bouillabaisse with crusty bread to soak up the flavorful broth.
• Adjust the spiciness by adding more or less smoked paprika and chorizo.
• For a heartier meal, serve the bouillabaisse over cooked rice or with a side of boiled potatoes.
• Use fresh and seasonal seafood for the best flavor.
• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables before adding the seafood.

Serving advice

Serve the Spanish Bouillabaisse in deep bowls, ensuring each serving has a generous amount of seafood and broth. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the seafood on top of the broth, allowing the vibrant colors to shine through. Serve with a slice of lemon on the side for a touch of acidity.