Cuban Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally uses Mediterranean fish and herbs, the Cuban adaptation incorporates local ingredients and spices to create a unique flavor profile. Cuban Bouillabaisse features a combination of tropical seafood such as shrimp, lobster, and snapper, along with the addition of Cuban spices like cumin, oregano, and a hint of citrus. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 pounds (900g) shrimp, peeled and deveined 2 pounds (900g) shrimp, peeled and deveined
• 1 pound (450g) lobster tails, split in half 1 pound (450g) lobster tails, split in half
• 1 pound (450g) snapper fillets, cut into chunks 1 pound (450g) snapper fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 1 can (14 ounces) diced tomatoes 1 can (14 ounces) diced tomatoes
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
2. 2.
   Add the cumin, oregano, paprika, and bay leaf to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Add the diced tomatoes and fish or seafood broth to the pot. Bring to a simmer and let it cook for 10 minutes.
4. 4.
   Gently place the shrimp, lobster tails, and snapper fillets into the simmering broth. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Squeeze the lime juice into the pot and season with salt and pepper to taste.
6. 6.
   Remove the bay leaf from the soup.
7. 7.
   Serve the Cuban Bouillabaisse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Cook them just until they turn pink and opaque.
• Lobster tails — Splitting the lobster tails in half will allow them to cook more evenly and absorb the flavors of the broth.
• Snapper fillets — Cut the snapper fillets into chunks of similar size to ensure even cooking throughout the soup.

Tips & Tricks

• For an extra kick of flavor, add a splash of Cuban rum to the broth before simmering.
• Serve the Cuban Bouillabaisse with crusty Cuban bread for dipping into the flavorful broth.
• If you prefer a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the soup.
• Feel free to customize the seafood selection based on what is available and fresh in your local market.
• Leftovers can be stored in the refrigerator for up to 2 days and make for a delicious next-day meal.

Serving advice

Serve the Cuban Bouillabaisse in deep bowls, allowing the rich broth to surround the seafood. Garnish with fresh cilantro for a pop of color and added freshness. Serve with a side of crusty Cuban bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the seafood pieces on top of the soup, allowing them to be the centerpiece. Drizzle a little olive oil over the soup and sprinkle some additional chopped cilantro for an elegant touch.