Turkish-style Bouillabaisse

Ingredients

While the French Bouillabaisse is typically made with Mediterranean fish and seafood, the Turkish-style Bouillabaisse incorporates a variety of local seafood such as shrimp, mussels, and squid. The addition of Turkish spices like cumin, paprika, and sumac gives this dish a unique flavor profile. The use of Turkish ingredients like tomatoes, bell peppers, and olive oil further enhances the Turkish twist in this adaptation. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, squid) 500g (1.1 lb) mixed seafood (shrimp, mussels, squid)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the diced red bell pepper and tomatoes to the pot and cook for a few minutes until softened.
4. 4.
   Stir in the tomato paste, cumin, paprika, sumac, and bay leaf. Cook for another minute to release the flavors.
5. 5.
   Add the mixed seafood to the pot and pour in the fish or vegetable broth.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the seafood is cooked through.
8. 8.
   Remove the bay leaf from the pot.
9. 9.
   Serve the Turkish-style Bouillabaisse hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can result in a rubbery texture, so be careful not to simmer it for too long.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or Turkish chili powder to the stew.
• Serve the Turkish-style Bouillabaisse with crusty bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker stew, you can blend a small portion of the cooked vegetables and broth before adding the seafood.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Turkish-style Bouillabaisse in deep bowls, allowing the aromatic broth to surround the seafood. Garnish with fresh parsley for a pop of color and freshness. Accompany the dish with warm crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the seafood on top of the stew, showcasing the vibrant colors and textures. Drizzle a little olive oil over the dish and sprinkle some sumac for an extra touch of Turkish flavor. Serve with a side of lemon wedges for a tangy burst of citrus.