Chinese-style Bouillabaisse

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.

• 500g (1.1 lb) mixed seafood (shrimp, scallops, squid) 500g (1.1 lb) mixed seafood (shrimp, scallops, squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons doubanjiang (fermented broad bean paste) 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the Sichuan peppercorns, doubanjiang, soy sauce, Shaoxing wine, and tomato paste to the pot. Stir well to combine.
3. 3.
   Add the fish or seafood stock to the pot and bring to a simmer.
4. 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.
5. 5.
   If desired, mix the cornstarch with a little water to make a slurry and add it to the pot to thicken the broth.
6. 6.
   Season with salt and pepper to taste.
7. 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.