Sichuan-style Spicy Bouillabaisse

Ingredients

While the original Bouillabaisse is known for its delicate flavors and Mediterranean influence, our Sichuan adaptation adds a bold and spicy twist. We incorporate Sichuan peppercorns, chili peppers, and other traditional Sichuan ingredients to infuse the dish with the signature heat and numbing sensation that Sichuan cuisine is famous for. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed seafood (such as shrimp, mussels, and fish fillets) 500g (1.1 lb) mixed seafood (such as shrimp, mussels, and fish fillets)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 tablespoon doubanjiang (Sichuan chili bean paste) 1 tablespoon doubanjiang (Sichuan chili bean paste)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant.
2. 2.
   Add the Sichuan peppercorns, dried chili peppers, and doubanjiang to the pot. Stir-fry for a minute to release their flavors.
3. 3.
   Add the diced tomatoes, soy sauce, and Shaoxing wine. Cook for another 2 minutes, allowing the tomatoes to soften.
4. 4.
   Pour in the fish or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the mixed seafood to the pot and cook until they are just cooked through, about 5 minutes. Be careful not to overcook the seafood.
6. 6.
   Season with salt to taste. Garnish with chopped green onions and fresh cilantro.
7. 7.
   Serve the Sichuan-style Spicy Bouillabaisse hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the bouillabaisse.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Doubanjiang — Adjust the amount of doubanjiang according to your spice tolerance. Add more for extra heat.

Tips & Tricks

• For an extra kick, add a teaspoon of Sichuan chili oil to the bouillabaisse before serving.
• Serve the bouillabaisse with a side of pickled vegetables to balance the spiciness.
• Adjust the amount of chili peppers according to your spice preference.
• Use a variety of seafood to add depth of flavor to the dish.
• Don't forget to remove the Sichuan peppercorns before serving to avoid biting into them.

Serving advice

Serve the Sichuan-style Spicy Bouillabaisse in individual bowls, allowing the vibrant colors and enticing aromas to take center stage. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl of bouillabaisse with a sprig of fresh cilantro and a sprinkle of Sichuan peppercorns for an added visual appeal. Serve the dish in traditional Chinese ceramic bowls to enhance the Sichuan dining experience.