Taiwanese-style Bouillabaisse

Ingredients

While the original Bouillabaisse is known for its Mediterranean flavors, the Taiwanese adaptation incorporates traditional Asian ingredients and spices. The use of Taiwanese herbs and seasonings adds a unique twist to the dish, resulting in a fragrant and flavorful seafood stew that is both comforting and exotic. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed seafood (such as fish fillets, shrimp, clams, and squid) 500g (1.1 lb) mixed seafood (such as fish fillets, shrimp, clams, and squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 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): 18g, 12g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the tomatoes, tomato paste, soy sauce, rice wine, sugar, chili flakes, and five-spice powder. Cook for 5 minutes, stirring occasionally.
3. 3.
   Add the mixed seafood to the pot and cook for another 2 minutes.
4. 4.
   Pour in the fish or vegetable broth and bring to a simmer. Cook for 10 minutes.
5. 5.
   Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6.
   Serve the Taiwanese-style Bouillabaisse hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the stew.
• Coconut milk — Shake the can of coconut milk well before using to ensure a smooth and creamy consistency.
• Ginger — Use a spoon to peel the ginger easily, and slice it thinly for a subtle flavor infusion.
• Fish or vegetable broth — If using store-bought broth, choose low-sodium options to control the saltiness of the dish.
• Chili flakes — Adjust the amount of chili flakes according to your desired level of spiciness.

Tips & Tricks

• For a more intense flavor, let the stew sit for a few hours or overnight before serving.
• Serve the Taiwanese-style Bouillabaisse with steamed rice or crusty bread to soak up the delicious broth.
• Feel free to add your favorite seafood to the stew, such as mussels or crab.
• Adjust the spiciness by adding more or less chili flakes.
• Garnish with a squeeze of lime juice for a refreshing twist.

Serving advice

Serve the Taiwanese-style Bouillabaisse in individual bowls, making sure to include a variety of seafood in each serving. Sprinkle fresh cilantro on top for a burst of freshness. Accompany the dish with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the visual appeal, arrange the seafood on top of the stew, allowing the vibrant colors to shine through. Drizzle a little coconut milk on the surface and garnish with a sprig of fresh cilantro. Serve the stew in colorful ceramic bowls for an authentic Taiwanese touch.