Thai-inspired Bouillabaisse

Ingredients

While the original Bouillabaisse is known for its Mediterranean flavors and ingredients like saffron and fennel, our Thai-inspired version takes a detour to Southeast Asia. We infuse the dish with the bold and tangy flavors of lemongrass, kaffir lime leaves, and Thai chilies, giving it a distinct Thai twist. Additionally, we incorporate Thai herbs and spices to create a harmonious fusion of flavors. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, squid, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, mussels, squid, fish fillets)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 kaffir lime leaves 3 kaffir lime leaves
• 2 Thai chilies, sliced 2 Thai chilies, sliced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon Thai red curry paste 1 tablespoon Thai red curry paste
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 500ml (2 cups) fish or seafood stock 500ml (2 cups) fish or seafood stock
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the bruised lemongrass, kaffir lime leaves, Thai chilies, and grated ginger to the pot. Stir in the Thai red curry paste and cook for 1-2 minutes to release the flavors.
3. 3.
   Pour in the coconut milk and fish or seafood stock. Bring the mixture to a simmer.
4. 4.
   Add the diced tomatoes and mixed seafood to the pot. Cook for 5-7 minutes, or until the seafood is cooked through.
5. 5.
   Stir in the fish sauce and lime juice. Taste and adjust the seasoning if needed.
6. 6.
   Remove the lemongrass stalks and kaffir lime leaves from the pot.
7. 7.
   Serve the Thai-inspired Bouillabaisse hot, garnished with fresh cilantro. Accompany with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Thai red curry paste — Adjust the amount of curry paste according to your spice preference. Add more for a spicier bouillabaisse or reduce for a milder version.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the pot to release their aromatic oils.
• Fish or seafood stock — If you can't find seafood stock, you can substitute it with vegetable or chicken stock for a slightly different flavor profile.
• Fresh cilantro — Use the cilantro leaves and stems for garnish, as they add a fresh and herbaceous touch to the dish.

Tips & Tricks

• For a more intense flavor, you can make your own seafood stock by simmering shrimp shells, fish bones, and aromatics in water for about 30 minutes.
• Feel free to add additional vegetables like bell peppers, mushrooms, or baby corn to the bouillabaisse for extra texture and flavor.
• Serve the bouillabaisse with a side of crusty bread or Thai jasmine rice to soak up the delicious broth.
• If you prefer a creamier soup, you can add a splash of coconut cream at the end of cooking.
• Adjust the spiciness of the dish by adding more or fewer Thai chilies, or by removing the seeds for a milder flavor.

Serving advice

Serve the Thai-inspired Bouillabaisse in individual bowls, accompanied by steamed rice. Garnish each bowl with fresh cilantro for a pop of color and added freshness. Provide lime wedges on the side for those who prefer an extra tangy kick. Serve with a side of crusty bread to complete the meal.

Presentation advice

To elevate the presentation of the dish, arrange the seafood on top of the broth in each bowl, allowing the vibrant colors to shine through. Drizzle a little coconut milk on top and garnish with a sprig of fresh cilantro. Serve the bouillabaisse in colorful ceramic bowls to add a touch of Thai flair to the presentation.