Latin American Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally uses Mediterranean fish and shellfish, the Latin American Bouillabaisse incorporates a variety of seafood commonly found in the region. The Latin American version also infuses the broth with Latin American spices and herbs, giving it a unique and vibrant flavor profile. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 pounds (900g) mixed seafood (shrimp, mussels, clams, squid, fish fillets) 2 pounds (900g) mixed seafood (shrimp, mussels, clams, squid, fish fillets)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the minced jalapeno pepper, diced tomatoes, and tomato paste to the pot. Cook for another 2 minutes, stirring occasionally.
3. 3.
   Pour in the fish or seafood broth and white wine. Stir in the ground cumin, paprika, dried oregano, bay leaf, salt, and pepper.
4. 4.
   Bring the broth to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the mixed seafood to the pot and cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
6. 6.
   Remove the bay leaf from the pot. Taste the broth and adjust the seasoning if needed.
7. 7.
   Ladle the Latin American Bouillabaisse into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup. Overcooking the seafood can result in a rubbery texture, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• If you prefer a spicier soup, you can increase the amount of jalapeno pepper or add a pinch of cayenne pepper.
• Serve the Latin American Bouillabaisse with crusty bread or tortillas for dipping into the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• For an extra burst of freshness, squeeze some lime juice over the soup just before serving.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Latin American Bouillabaisse hot in individual bowls. Sprinkle fresh cilantro over each serving and provide lime wedges on the side for squeezing over the soup. Accompany the dish with warm crusty bread or tortillas for a complete and satisfying meal.

Presentation advice

To enhance the presentation of the Latin American Bouillabaisse, arrange the cooked seafood on top of the soup in an appealing manner. Drizzle a little olive oil over the seafood and garnish with a sprig of fresh cilantro. Serve the soup in colorful bowls to showcase the vibrant colors of the dish.