Thai Coconut Bouillabaisse
Dive into a harmonious fusion of flavors with Thai Coconut Bouillabaisse—a delightful twist on the classic French seafood stew. Brimming with aromatic shallots, ginger, and bruised lemongrass, this dish takes your taste buds on an exotic journey. Infused with Thai red curry paste and creamy coconut milk, the broth perfectly complements tender chunks of white fish, juicy shrimp, and plump mussels. Bright notes of freshly squeezed lime juice and a hint of sweetness from brown sugar balance the savory seafood essence. Garnished with vibrant cilantro and optional Thai basil, and served with wedges of lime for a finishing touch, this one-pot wonder is as elegant as it is comforting. Perfect for weeknight dinners or a show-stopping meal to impress guests, this recipe combines the best of Thai and French cuisines in under an hour.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 2 stalks lemongrass stalks, bruised and cut into 2-inch pieces
- 2 tablespoons Thai red curry paste
- 4 cups fish stock
- 1 can (13.5 oz) unsweetened coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice, freshly squeezed
- 1 pound white fish fillets (e.g., cod, halibut), cut into chunks
- 0.5 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh Thai basil leaves (optional)
- 4 wedges lime wedges (for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped shallots and sauté for 2-3 minutes until softened.
Add the minced garlic, grated ginger, and bruised lemongrass stalks. Cook for another minute until fragrant.
Stir in the Thai red curry paste and cook for 1-2 minutes to release its flavors.
Pour in the fish stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Add the fish sauce and brown sugar, stirring to incorporate. Simmer for 5 minutes to let the flavors meld together.
Stir in the lime juice, then add the chunks of white fish, shrimp, and mussels to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened. Discard any mussels that do not open.
Add the cherry tomatoes and cook for an additional 2 minutes.
Remove the lemongrass stalks from the pot and discard.
Ladle the bouillabaisse into bowls. Garnish with fresh cilantro and Thai basil leaves if using.
Serve hot with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 7646 mg | 332% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 23.5 g | ||
| Protein | 292.5 g | 585% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 1645 mg | 127% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 5053 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
