Thai Bouillabaisse

Thai Bouillabaisse

This flavorful seafood soup combines elements of the famous French bouillabaisse with the distinct Thai flavors of lemongrass, lime, ginger and hot chiles. Use two chile peppers if you like heat. Be sure to simmer, not boil, the soup or the seafood will be overcooked. Serve with a crusty whole-grain baguette to soak up the broth.

From EatingWell: January/February 2009
Yield: 8 servings, about 1 1/4 cups each
Active Time: 40 minutes
Total Time: 1 hour

Ingredients

  1. 3 tablespoons canola oil
  2. 1 cup diced shallots, (5-6 large)
  3. 4 large cloves garlic, minced
  4. 2 tablespoons minced fresh ginger
  5. 1 5-inch piece lemongrass, (see Tips), cut into 3/4-inch pieces, or zest of 1 lime
  6. 1-2 small chile peppers, such as serranos or jalapeños, seeded and thinly sliced
  7. 3 tablespoons all-purpose flour
  8. 4 cups reduced-sodium chicken broth
  9. 4 cups fish or seafood stock, or bottled clam juice
  10. 12 ounces cod, or halibut, cut into 2-inch pieces
  11. 12 ounces raw shrimp, (see Tips), peeled, deveined and cut into 1-inch pieces
  12. 8 ounces dry sea scallops, (see Tips), tough muscle removed, cut in half crosswise
  13. 16 mussels, scrubbed well (see Tips)
  14. 10 large shiitake mushrooms caps, cut into 1-inch pieces
  15. Juice of 1 large lime
  16. 1 ripe avocado, peeled and diced
  17. 1/4 cup fresh cilantro leaves

Preparation

  1. Heat oil in a large heavy casserole or Dutch oven over medium heat. Add shallots, garlic, ginger, lemongrass (or lime zest) and chile pepper to taste; cook, stirring, until very soft, 3 to 4 minutes. Add flour; stir well to combine. Add chicken broth and fish or seafood stock (or clam juice). Bring to a simmer; reduce heat and gently simmer for 15 minutes.
  2. Carefully submerge fish, shrimp, scallops, mussels and mushrooms in the broth. Return to a gentle simmer and cook until just cooked through, 3 to 4 minutes. Remove the pot from the heat and stir in lime juice. Serve garnished with avocado and cilantro.

Tips & Notes

Nutrition

Nutrition Per Serving: 293 calories; 12 g fat (2 g sat, 6 g mono); 99 mg cholesterol; 13 g carbohydrates; 33 g protein; 2 g fiber; 344 mg sodium; 708 mg potassium.

Nutrition Bonus: Selenium (71% daily value), Vitamin C (20% dv), Potassium (19% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 4 lean meat, 1 fat