Caribbean Bouillabaisse

Ingredients

While the original French Bouillabaisse is known for its Mediterranean flavors, this Caribbean adaptation infuses the dish with the vibrant and tropical ingredients commonly found in Caribbean cuisine. The addition of coconut milk, scotch bonnet peppers, and local spices gives this Bouillabaisse a distinct Caribbean twist, making it a true culinary fusion. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 1 lb (450g) firm white fish fillets, such as snapper or grouper 1 lb (450g) firm white fish fillets, such as snapper or grouper
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) clams, scrubbed 1 lb (450g) clams, scrubbed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) fish or seafood stock 2 cups (470ml) fish or seafood stock
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon Caribbean curry powder 1 tablespoon Caribbean curry powder
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the onion, garlic, red bell pepper, and scotch bonnet pepper. Sauté until the vegetables are softened.
2. 2.
   Add the tomatoes, curry powder, allspice, thyme, and bay leaf. Cook for another 2 minutes, stirring constantly.
3. 3.
   Pour in the coconut milk and fish or seafood stock. Bring the mixture to a simmer.
4. 4.
   Gently place the fish fillets, shrimp, mussels, and clams into the pot. Season with salt and pepper.
5. 5.
   Cover the pot and let the Bouillabaisse simmer for about 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. 6.
   Remove the bay leaf and discard. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Caribbean Bouillabaisse hot, garnished with fresh cilantro or parsley. Accompany with lime wedges for squeezing over the seafood.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets that hold their shape well during cooking, such as snapper or grouper.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the Bouillabaisse.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious as scotch bonnet peppers are very hot.
• Caribbean curry powder — Look for Caribbean curry powder in specialty stores or make your own by combining spices like turmeric, cumin, coriander, and fenugreek.

Tips & Tricks

• For a richer flavor, you can add a splash of rum to the Bouillabaisse during the simmering process.
• Serve the Bouillabaisse with crusty bread or coconut rice to soak up the flavorful broth.
• Feel free to add other seafood of your choice, such as lobster or scallops, to make the dish even more luxurious.
• Adjust the spiciness by adding more or less scotch bonnet pepper, or by removing the seeds for a milder heat.
• Make sure to discard any mussels or clams that do not open during cooking.

Serving advice

Serve the Caribbean Bouillabaisse in deep bowls, allowing the vibrant colors of the seafood and broth to shine. Accompany each serving with a lime wedge for squeezing over the seafood, adding a refreshing citrus kick to the dish. Serve with a side of crusty bread or coconut rice to complete the meal.

Presentation advice

Garnish the Bouillabaisse with a sprinkle of fresh cilantro or parsley on top. This adds a pop of color and freshness to the dish. Serve the bowls on a large platter or tray, allowing the aromatic steam to rise and entice your guests. The vibrant colors of the seafood and the fragrant broth will make for an enticing presentation.