Arab-Style Bouillabaisse

Ingredients

While the original French Bouillabaisse is known for its Mediterranean flavors, the Arab adaptation adds a unique twist by infusing the stew with aromatic spices like saffron, cumin, and coriander. The use of Middle Eastern herbs such as parsley, mint, and cilantro further enhances the dish's flavor profile. Additionally, the Arab-style Bouillabaisse incorporates regional seafood varieties and is served with fragrant rice or couscous instead of crusty bread. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 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 pound (450g) mixed seafood (such as shrimp, mussels, and fish fillets) 1 pound (450g) mixed seafood (such as shrimp, mussels, and fish fillets)
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice or couscous, for serving Cooked rice or couscous, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Stir in the ground cumin, ground coriander, turmeric, and saffron threads. Cook for an additional 2 minutes to toast the spices and release their flavors.
3. 3.
   Add the diced tomatoes and fish or vegetable broth to the pot. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Gently add the mixed seafood to the pot and cook for 5-7 minutes, or until the seafood is cooked through and tender.
5. 5.
   Stir in the chopped parsley, mint, and cilantro. Season with salt and pepper to taste.
6. 6.
   Serve the Arab-style Bouillabaisse over cooked rice or couscous. Garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew.
• Saffron — To enhance the saffron's flavor, soak the threads in a tablespoon of warm water for a few minutes before adding them to the pot.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Bouillabaisse with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a thicker stew, you can blend a small portion of the cooked vegetables and broth before adding the seafood.
• Experiment with different types of seafood based on your preference and availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Arab-style Bouillabaisse in deep bowls, allowing the fragrant broth to surround the seafood. Garnish with fresh herbs and accompany it with warm bread or pita for a complete meal.

Presentation advice

To enhance the presentation, arrange the cooked seafood on top of the stew and sprinkle some additional chopped herbs for a pop of color. Serve the dish with a side of fluffy rice or couscous.