Recipe
Chinese-style Bouillabaisse
Sichuan Spiced Seafood Stew
4.8 out of 5
In Chinese cuisine, seafood plays a prominent role, and this Chinese-style Bouillabaisse is a delightful adaptation of the classic French dish. Bursting with flavors and infused with Sichuan spices, this hearty seafood stew is a perfect blend of Chinese and French culinary traditions.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Low calorie
Allergens
Shellfish, Soy
Not suitable for
Vegan, Vegetarian, Paleo, Nut-free, Egg-free
Ingredients
While the original French Bouillabaisse is typically made with Mediterranean fish and flavored with herbs like saffron and fennel, this Chinese adaptation incorporates Sichuan spices and uses a variety of seafood commonly found in Chinese cuisine, such as shrimp, scallops, and squid. We alse have the original recipe for Bouillabaisse, so you can check it out.
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500g (1.1 lb) mixed seafood (shrimp, scallops, squid) 500g (1.1 lb) mixed seafood (shrimp, scallops, squid)
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, thinly sliced 1 onion, thinly sliced
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3 cloves garlic, minced 3 cloves garlic, minced
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1 tablespoon ginger, grated 1 tablespoon ginger, grated
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2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
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2 tablespoons doubanjiang (fermented broad bean paste) 2 tablespoons doubanjiang (fermented broad bean paste)
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
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1 tablespoon tomato paste 1 tablespoon tomato paste
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4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
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2 tomatoes, diced 2 tomatoes, diced
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1 red bell pepper, sliced 1 red bell pepper, sliced
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1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 1.5g
- Carbohydrates (total, sugars): 10g, 4g
- Protein: 30g
- Fiber: 2g
- Salt: 2g
Preparation
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1.Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
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2.Add the Sichuan peppercorns, doubanjiang, soy sauce, Shaoxing wine, and tomato paste to the pot. Stir well to combine.
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3.Add the fish or seafood stock to the pot and bring to a simmer.
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4.Add the mixed seafood, tomatoes, and red bell pepper to the pot. Cook for 5-7 minutes, or until the seafood is cooked through.
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5.If desired, mix the cornstarch with a little water to make a slurry and add it to the pot to thicken the broth.
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6.Season with salt and pepper to taste.
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7.Serve the Chinese-style Bouillabaisse hot, garnished with fresh cilantro.
Treat your ingredients with care...
- Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the stew.
- Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their flavor.
- Doubanjiang — Adjust the amount according to your spice preference, as it can be quite spicy.
- Shaoxing wine — If unavailable, you can substitute it with dry sherry or rice vinegar.
- Fish or seafood stock — Use homemade stock for the best flavor, or opt for a good-quality store-bought version.
Tips & Tricks
- For an extra kick of heat, add some dried chili flakes or fresh chili peppers.
- Serve the Bouillabaisse with steamed rice or crusty bread to soak up the flavorful broth.
- Customize the seafood selection based on your preferences and availability.
- Adjust the amount of Sichuan peppercorns to suit your spice tolerance.
- Garnish with a squeeze of fresh lime juice for a tangy twist.
Serving advice
Serve the Chinese-style Bouillabaisse in individual bowls, ensuring each serving has a generous amount of seafood and broth. Accompany it with steamed rice or crusty bread for a satisfying meal.
Presentation advice
Garnish the Bouillabaisse with a sprig of fresh cilantro and a sprinkle of Sichuan peppercorns for an attractive presentation. Serve it in colorful ceramic bowls to enhance the visual appeal.
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