Indo-style Bouillabaisse

Ingredients

In this Indo adaptation of Bouillabaisse, we incorporate Indonesian spices such as lemongrass, galangal, and turmeric to infuse the stew with a distinct flavor profile. Additionally, we use Indonesian chili peppers to add a spicy kick to the dish. The result is a harmonious blend of French and Indonesian culinary traditions. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, squid, mussels, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, squid, mussels, fish fillets)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2-inch piece of galangal, sliced 2-inch piece of galangal, sliced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 Indonesian chili peppers, sliced 2 Indonesian chili peppers, sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the lemongrass stalks, galangal slices, ground turmeric, and sliced chili peppers to the pot. Stir well to combine and let the spices release their flavors for a few minutes.
3. 3.
   Add the diced tomatoes and cook until they start to soften.
4. 4.
   Pour in the coconut milk and fish or seafood broth. Bring the mixture to a simmer.
5. 5.
   Add the mixed seafood to the pot and cook until they are cooked through and tender. This should take about 5-7 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass stalks and galangal slices from the stew before serving.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can make it tough, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• If you prefer a milder spice level, you can reduce the amount of chili peppers or remove the seeds before slicing them.
• Serve the Bouillabaisse with steamed rice or crusty bread to soak up the flavorful broth.
• Feel free to add additional vegetables such as bell peppers or green beans to the stew for added texture and nutrition.
• For a richer flavor, you can substitute half of the fish or seafood broth with shrimp or crab stock.
• If you can't find galangal, you can substitute it with ginger, although the flavor will be slightly different.

Serving advice

Serve the Indo-style Bouillabaisse hot in individual bowls. Garnish each bowl with fresh cilantro for a pop of color and added freshness. Provide a spoon and some crusty bread or steamed rice on the side to complete the meal.

Presentation advice

To enhance the presentation of the Indo-style Bouillabaisse, arrange the seafood on top of the stew in an appealing manner. Drizzle a little coconut milk on top and sprinkle some chopped cilantro for an extra touch of elegance.