Toronto-style Istarska Supa

Ingredients

In this Toronto-style adaptation of Istarska Supa, we incorporate local Canadian ingredients and flavors to create a unique fusion dish. While the original Croatian version traditionally uses Mediterranean herbs and seafood, our recipe incorporates locally sourced vegetables and seafood found in Toronto. Additionally, we add a touch of Canadian influence by garnishing the soup with crispy bacon, which adds a smoky and savory element to the dish. We alse have the original recipe for Istarska supa, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 pound (450g) mixed seafood (shrimp, mussels, calamari) 1 pound (450g) mixed seafood (shrimp, mussels, calamari)
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 4 slices of bacon, cooked and crumbled 4 slices of bacon, cooked and crumbled
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
2. 2.
   Add the carrots, celery, and red bell pepper to the pot. Cook for 5 minutes, or until the vegetables start to soften.
3. 3.
   Stir in the diced tomatoes, fish or vegetable broth, bay leaf, dried thyme, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. 4.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   To serve, ladle the soup into bowls and top each serving with a dollop of sour cream, crumbled bacon, and fresh parsley.

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 and opaque to avoid overcooking and maintaining its delicate texture.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup while simmering.
• Experiment with different types of seafood based on your preference and availability.
• Serve the soup with crusty bread on the side for a complete meal.

Serving advice

Serve the Toronto-style Istarska Supa hot in individual bowls. Accompany it with a slice of crusty bread and a fresh green salad for a satisfying and well-rounded meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley and a drizzle of olive oil for an elegant touch. Serve it in colorful ceramic bowls to enhance the visual appeal of the dish.