Soulful Bouillabaisse

Ingredients

While the original Bouillabaisse is traditionally made with Mediterranean herbs and spices, our soul food adaptation infuses the stew with Southern flavors. We incorporate ingredients commonly found in soul food cuisine, such as smoked paprika, okra, and collard greens. These additions give the dish a unique twist and enhance its soulful character. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 2 pounds (900g) mixed seafood (shrimp, crab, mussels) 2 pounds (900g) mixed seafood (shrimp, crab, mussels)
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 stalks of celery, diced 2 stalks of celery, diced
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 1 cup (240ml) fish or seafood stock 1 cup (240ml) fish or seafood stock
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• 1 bay leaf 1 bay leaf
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 2 cups (200g) collard greens, chopped 2 cups (200g) collard greens, chopped
• Salt and pepper to taste Salt and pepper to taste
• Hot sauce (optional, for serving) Hot sauce (optional, for serving)
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 45g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced onion, garlic, bell pepper, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, fish or seafood stock, chicken broth, and white wine to the pot. Stir in the smoked paprika, dried thyme, Old Bay seasoning, and bay leaf. Bring the mixture to a simmer.
3. 3.
   Add the mixed seafood, okra, and collard greens to the pot. Season with salt and pepper to taste. Cover the pot and let the stew simmer for about 15-20 minutes, or until the seafood is cooked through and the flavors have melded together.
4. 4.
   Remove the bay leaf from the stew. Serve the soulful bouillabaisse hot, garnished with chopped fresh parsley. Add hot sauce to taste, if desired.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew.
• Okra — If you prefer a less slimy texture, you can lightly sauté the okra before adding it to the stew.
• Collard greens — Remove the tough stems before chopping the collard greens for a more tender texture.
• Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavor of the stew.
• Hot sauce — Adjust the amount of hot sauce according to your desired level of spiciness.

Tips & Tricks

• For a heartier stew, you can add chunks of cooked sausage or bacon.
• Serve the soulful bouillabaisse with crusty cornbread or rice for a complete meal.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the soulful bouillabaisse in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty cornbread or fluffy rice to soak up the flavorful broth. Garnish with chopped fresh parsley for a pop of color and freshness. Don't forget to have some hot sauce on the side for those who enjoy an extra kick of heat.

Presentation advice

To elevate the presentation of the soulful bouillabaisse, arrange the seafood on top of the stew, placing the shrimp and crab legs as the centerpiece. Sprinkle some additional smoked paprika and fresh parsley on top for added visual appeal. Serve the stew with a side of collard greens for a vibrant and soulful presentation.