Puerto Rican Bouillabaisse

Ingredients

While the original French Bouillabaisse is traditionally made with Mediterranean fish and seafood, the Puerto Rican adaptation incorporates local ingredients and spices to infuse it with the vibrant flavors of the Caribbean. The addition of tropical fruits and aromatic herbs gives this dish a unique twist, making it a true representation of Puerto Rican cuisine. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 1 lb (450g) fresh red snapper fillets, cut into chunks 1 lb (450g) fresh red snapper fillets, cut into chunks
• 1 lb (450g) fresh shrimp, peeled and deveined 1 lb (450g) fresh shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 1 lb (450g) clams, scrubbed 1 lb (450g) clams, scrubbed
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) fish or seafood broth 1 cup (240ml) fish or seafood broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

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 and fragrant.
2. 2.
   Add the diced tomatoes, ground cumin, paprika, and dried oregano to the pot. Stir well to combine the flavors.
3. 3.
   Pour in the white wine and let it simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the coconut milk, fish or seafood broth, and tomato sauce to the pot. Stir well and bring the mixture to a gentle simmer.
5. 5.
   Carefully add the red snapper, shrimp, mussels, and clams to the pot. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the seafood cook for about 8-10 minutes, or until the mussels and clams have opened and the fish is cooked through.
7. 7.
   Sprinkle the chopped cilantro and parsley over the bouillabaisse before serving.

Treat your ingredients with care...

• Red snapper — Make sure to choose fresh fillets with firm flesh for the best flavor and texture.
• Coconut milk — Shake the can well before using to ensure the creamy part is well mixed with the liquid.
• Mussels and clams — Discard any shells that are cracked or do not close when tapped. Rinse them thoroughly to remove any sand or grit.
• Fresh herbs — Chop the cilantro and parsley just before adding them to the dish to preserve their vibrant flavors.
• White wine — Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the seafood.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the bouillabaisse.
• Serve the Puerto Rican Bouillabaisse with a side of crusty bread or white rice to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability. Other options include lobster, scallops, or squid.
• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables and broth together before adding the seafood.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Serving advice

Serve the Puerto Rican Bouillabaisse in deep bowls, making sure to include a generous portion of seafood in each serving. Garnish with a sprig of fresh cilantro or parsley for an added touch of freshness. Accompany the dish with a side of crusty bread or white rice to complete the meal.

Presentation advice

To enhance the visual appeal of the Puerto Rican Bouillabaisse, arrange the seafood pieces on top of the broth, allowing their vibrant colors to shine through. Drizzle a swirl of olive oil over the dish just before serving for an elegant touch. Serve with a side of crusty bread or white rice on a colorful Caribbean-inspired table setting.