New Mexican Bouillabaisse

Ingredients

While the original French Bouillabaisse is known for its delicate flavors and Mediterranean influence, our New Mexican adaptation adds a fiery kick and incorporates the vibrant ingredients commonly found in Southwestern cuisine. We have replaced some of the traditional herbs and spices with New Mexican staples like chili peppers, cumin, and cilantro, giving this dish a distinctively bold and spicy twist. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 1 pound (450g) white fish fillets, such as cod or halibut, cut into chunks 1 pound (450g) white fish fillets, such as cod or halibut, cut into chunks
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) mussels, scrubbed and debearded 1 pound (450g) mussels, scrubbed and debearded
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, jalapeno pepper, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, fish or vegetable broth, ground cumin, chili powder, and dried oregano to the pot. Stir well to combine.
3. 3.
   Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
4. 4.
   Add the white fish chunks, shrimp, and mussels to the pot. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. 5.
   Stir in the chopped cilantro and season with salt and pepper to taste.
6. 6.
   Serve the New Mexican Bouillabaisse hot, garnished with lime wedges for squeezing over the stew.

Treat your ingredients with care...

• Fish fillets — Choose firm white fish fillets that will hold their shape during cooking. Avoid using delicate fish varieties.
• Shrimp — Fresh or frozen shrimp can be used. If using frozen shrimp, thaw them before adding to the stew.
• Mussels — Make sure to scrub the mussels well and remove any beards before cooking. Discard any mussels that do not open after cooking.

Tips & Tricks

• For an extra spicy kick, add a diced serrano pepper along with the jalapeno.
• Serve the New Mexican Bouillabaisse with warm tortillas or crusty bread to soak up the flavorful broth.
• Adjust the level of spiciness by adding more or less chili powder and jalapeno pepper according to your taste preference.
• Feel free to add other seafood such as scallops or crab meat to the stew for additional variety.
• Make a big batch of this stew and freeze the leftovers for a quick and delicious meal on a busy day.

Serving advice

Serve the New Mexican Bouillabaisse in deep bowls, allowing the vibrant colors of the seafood and vegetables to shine through. Garnish each bowl with a lime wedge for squeezing over the stew, adding a refreshing citrusy flavor to each bite.

Presentation advice

To enhance the presentation of the New Mexican Bouillabaisse, sprinkle some chopped fresh cilantro on top of each bowl just before serving. The vibrant green color of the cilantro will add a pop of freshness to the dish.