Kalamperova Juha - Croatian Fish Soup

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sea bass), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sea bass), cut into chunks
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots and tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Pour in the fish or vegetable broth, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
4. 4.
   Add the fish chunks, shrimp, and mussels to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. 5.
   Stir in the chopped parsley, and season with salt and pepper to taste.
6. 6.
   Remove the bay leaves before serving.
7. 7.
   Ladle the Kalamperova Juha into bowls and serve hot with crusty bread on the side.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If you prefer a milder flavor, opt for white fish like cod or haddock. For a more robust taste, choose sea bass or another firm fish variety.
• Mussels — Before cooking, make sure to clean the mussels thoroughly by scrubbing them under cold water and removing any beards. Discard any mussels that do not close when tapped or those with cracked shells.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while simmering the broth.
• Serve the Kalamperova Juha with a dollop of sour cream or a drizzle of extra virgin olive oil for added creaminess.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch mixed with water to the soup and simmer for a few more minutes.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Serving advice

Serve the Kalamperova Juha hot in individual bowls. Accompany it with freshly baked crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl of Kalamperova Juha with a sprig of fresh parsley or a sprinkle of chopped green onions to add a pop of color. Serve the soup in beautiful ceramic bowls to enhance its visual appeal.