Silesian Bullinada

Ingredients

In the Silesian adaptation of Bullinada, we incorporate the distinct flavors and ingredients of Silesian cuisine. While the Spanish version traditionally uses Mediterranean fish varieties, we substitute them with locally available freshwater fish, such as pike or carp, which are commonly found in Silesia. Additionally, we infuse the stew with Silesian spices and herbs, such as marjoram and caraway seeds, to add a unique regional twist to the dish. We alse have the original recipe for Bullinada, so you can check it out.

• 500g (1.1 lb) freshwater fish fillets (pike or carp) 500g (1.1 lb) freshwater fish fillets (pike or carp)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the diced tomatoes, marjoram, caraway seeds, and bay leaf. Season with salt and pepper to taste.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
5. 5.
   Cut the fish fillets into bite-sized pieces and gently add them to the pot. Simmer for an additional 10-15 minutes until the fish is cooked through and flakes easily.
6. 6.
   Remove the bay leaf before serving. Adjust the seasoning if needed.
7. 7.
   Serve the Silesian Bullinada hot, garnished with fresh herbs like parsley or dill.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If freshwater fish is not available, you can use any firm white fish as a substitute.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew while simmering.
• Serve the Bullinada with crusty bread to soak up the delicious broth.
• Feel free to customize the vegetables according to your preference or seasonal availability.

Serving advice

Serve the Silesian Bullinada as a main course, accompanied by a side of crusty bread and a fresh green salad.

Presentation advice

Present the Bullinada in deep bowls, allowing the vibrant colors of the vegetables and fish to shine through. Garnish with a sprig of fresh herbs for an added touch of freshness.