Vietnamese-style Bouillabaisse

Ingredients

While the original French Bouillabaisse typically includes Mediterranean fish and seafood, the Vietnamese adaptation incorporates local ingredients such as lemongrass, ginger, and Vietnamese herbs. The broth is infused with traditional Vietnamese flavors like star anise, fish sauce, and lime, giving it a unique twist that sets it apart from the original dish. We alse have the original recipe for Bouillabaisse, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or snapper 500g (1.1 lb) white fish fillets, such as cod or snapper
• 500g (1.1 lb) mixed seafood (shrimp, mussels, squid) 500g (1.1 lb) mixed seafood (shrimp, mussels, squid)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, Thai basil, and lime wedges for garnish Fresh cilantro, Thai basil, and lime wedges for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, lemongrass, and ginger. Sauté until fragrant.
2. 2.
   Add the diced tomatoes and tomato paste. Cook for 2-3 minutes until the tomatoes start to break down.
3. 3.
   Stir in the fish sauce and sugar. Pour in the fish or vegetable broth and bring to a simmer.
4. 4.
   Add the white fish fillets and mixed seafood to the pot. Cook for 5-7 minutes until the seafood is cooked through.
5. 5.
   Pour in the coconut milk and lime juice. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6.
   Remove the lemongrass stalk from the pot. Serve the Vietnamese-style Bouillabaisse hot, garnished with fresh cilantro, Thai basil, and lime wedges.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils into the broth.
• Thai basil — Use Thai basil instead of regular basil for its distinct flavor. If unavailable, you can substitute with fresh mint leaves.
• Fish sauce — Look for high-quality fish sauce, as it adds depth and umami to the dish. Adjust the amount according to your taste preference.

Tips & Tricks

• For a spicier kick, add a sliced chili pepper or a dash of chili flakes to the broth.
• Serve the Bouillabaisse with a side of steamed rice noodles or crusty French bread to soak up the flavorful broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• Make the dish even more vibrant by adding colorful vegetables like bell peppers or bok choy.
• If you prefer a smoother broth, you can strain it before adding the seafood.

Serving advice

Serve the Vietnamese-style Bouillabaisse in individual bowls, allowing each person to garnish their own bowl with fresh herbs and lime wedges. Accompany the dish with a side of steamed rice noodles or crusty French bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the seafood and fish fillets on top of the broth in each bowl. Sprinkle some fresh herbs over the seafood for an appetizing touch. Serve the Bouillabaisse with a vibrant table setting that reflects the fusion of Vietnamese and French cultures.