Thai Bouillabaisse

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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.

Thai Bouillabaisse
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 hour

  • 3 tablespoons canola oil

  • 1 cup diced shallots, (5-6 large)

  • 4 large cloves garlic, minced

  • 2 tablespoons minced fresh ginger

  • 1 5-inch piece lemongrass, (see Tips), cut into 3/4-inch pieces, or zest of 1 lime

  • 1-2 small chile peppers, such as serranos or jalapeƱos, seeded and thinly sliced

  • 3 tablespoons all-purpose flour

  • 4 cups reduced-sodium chicken broth

  • 4 cups fish or seafood stock, or bottled clam juice

  • 12 ounces cod, or halibut, cut into 2-inch pieces

  • 12 ounces raw shrimp, (see Tips), peeled, deveined and cut into 1-inch pieces

  • 8 ounces dry sea scallops, (see Tips), tough muscle removed, cut in half crosswise

  • 16 mussels, scrubbed well (see Tips)

  • 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

Directions
  1. 8 servings, about 1 1/4 cups each

  2. 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.

  3. 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.


Nutritional Facts

Servings
8
Per serving
Calories
294
Carbohydrates
14g
Fat
12g
Saturated Fat
1g
Monounsaturated Fat
6g
Protein
33g
Cholesterol
99mg
Dietary Fiber
2g
Potassium
835mg
Sodium
574mg
Added Sugars
0g
Exchanges
4 lean meat
1 fat
Carbohydrate Servings
1
Potassium (24% dv)
Vitamin C (23% dv)
Iron (21% dv)
Folate (18% dv)

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