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Bouillabaisse

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Bouillabaisse
Bouillabaisse
Fot. Cała Naprzód

While spending time in a port city, it’s always a great idea to try a fish soup! A true explosion of taste through unconventional binding of ingredients – that’s exactly what this soup, served in “Cała Naprzód” restaurant, is. 

Ingredients (for 6 persons):

Broth ingredients: 

  • Salmon bones 1kg
  • Carrots 200g
  • Celery 200g
  • Parsley (root) 200g
  • Fennel 1pc
  • Dill 1pc
  • Onions (medium sized) 3 pcs
  • Anise 5pcs 
  • Tarragon 50g
  • Garlic 4 cloves
Bouillabaisse:
  • Salmon 200g
  • Cod 200g
  • Mussels (meat) 200g
  • Tomato concentrate 200g
  • Skin peeled from a half of orange
  • Carrots 100g
  • Celery 100g
  • Dried chili flakes 
  • Salt, pepper, sugar for taste
  • Fresh dill 

Preparation:

Broth
Clan and wash salmon bones, wash vegetables and peel (but don’t slice). Put everything in a pot, pour 3l of cold water and cook for about 2 hours on a small flame. Once ready, pour it through a sieve and cook again. 
Bouillabaisse
Clean the fish, bone them and cut into cubes. To a cooking broth add fish meat, mussels and cook for about 15 minutes. Add tomato concentrate, orange skin and chili. Add pepper, salt and a bit of sugar for taste. Serve in bowls of about 300ml. Garnish with fresh cut dill.

Enjoy!