Mexican Bouillabaisse

Ingredients

While the French Bouillabaisse traditionally uses Mediterranean fish and seafood, Mexican Bouillabaisse incorporates a variety of seafood commonly found in Mexican coastal regions. The spices and seasonings are also adjusted to reflect the bold and vibrant flavors of Mexican cuisine. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 jalapeno pepper, seeded and diced 1 jalapeno pepper, seeded and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon (5 g) ground cumin 1 teaspoon (5 g) ground cumin
• 1 teaspoon (5 g) paprika 1 teaspoon (5 g) paprika
• 1 teaspoon (5 g) dried oregano 1 teaspoon (5 g) dried oregano
• 1 can (400 g) diced tomatoes 1 can (400 g) diced tomatoes
• 4 cups (950 ml) fish or vegetable broth 4 cups (950 ml) fish or vegetable broth
• 1 cup (240 ml) white wine 1 cup (240 ml) white wine
• 1 pound (450 g) mixed seafood (shrimp, mussels, clams, fish fillets) 1 pound (450 g) mixed seafood (shrimp, mussels, clams, fish fillets)
• 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): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, jalapeno pepper, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Stir in the ground cumin, paprika, and dried oregano. Cook for another minute to toast the spices.
3. 3.
   Add the diced tomatoes, fish or vegetable broth, and white wine to the pot. Bring to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
4. 4.
   Add the mixed seafood to the pot and cook until the seafood is cooked through and the mussels and clams have opened, about 5-7 minutes.
5. 5.
   Squeeze in the lime juice and season with salt and pepper to taste.
6. 6.
   Serve the Mexican Bouillabaisse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness.
• Lime juice — Squeeze the lime juice just before serving to retain its freshness and tanginess.
• Cilantro — Use fresh cilantro for the best flavor and aroma. Add it as a garnish right before serving to preserve its vibrant color.

Tips & Tricks

• For a smoky flavor, you can add a chipotle pepper in adobo sauce to the soup.
• Serve the Mexican Bouillabaisse with warm corn tortillas or crusty bread for dipping.
• Customize the seafood selection based on your preferences and availability.
• If you prefer a thicker soup, you can blend a portion of the soup before adding the seafood.
• Adjust the seasoning with additional spices or herbs to suit your taste.

Serving advice

Serve the Mexican Bouillabaisse in individual bowls, garnished with fresh cilantro. Accompany it with warm corn tortillas or crusty bread for a complete meal.

Presentation advice

To enhance the presentation, arrange the seafood on top of the soup and sprinkle some chopped cilantro over it. Serve the soup in colorful Mexican pottery bowls for an authentic touch.