Thai Bouillabaisse

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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.

Serves 8

Prep Time 40 min

Total Time 60 min.

Ingredients

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

Cooking Directions

Step 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.

Step 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.


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