Indochine Vietnamese Bouillabaisse Recipe

Name: Indochine Vietnamese Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; Seafood; 2 dozen freshly cleaned mussels; 12 shelled & deveined large prawns; 1 cup calamari rings; 1/2 lb medium scallops; Vegetables; 2 cups finely shredded Chinese cabbage; 1/2 cup fried minced shallots; 4 sprigs Asian basil (for garnish); 4 lime wedges (optional); Broth; 4 cups fish broth (chicken broth can be substituted); 2 cups coconut milk; 2 tablespoons finely shredded kaffir lime leaves; 1/2 tablespoon shrimp paste; 2 tablespoons garlic chili paste (more or less to taste); 1/2 tablespoon curry powder (or paste); 5 tablespoons undiluted Vietnamese fish sauce; 4 tablespoons tomato paste; 1 tablespoon sugar

Servings: persons

Ingredients:
Seafood
2 dozen freshly cleaned mussels
12 shelled & deveined large prawns
1 cup calamari rings
1/2 lb medium scallops
Vegetables
2 cups finely shredded Chinese cabbage
1/2 cup fried minced shallots
4 sprigs Asian basil (for garnish)
4 lime wedges (optional)
Broth
4 cups fish broth (chicken broth can be substituted)
2 cups coconut milk
2 tablespoons finely shredded kaffir lime leaves
1/2 tablespoon shrimp paste
2 tablespoons garlic chili paste (more or less to taste)
1/2 tablespoon curry powder (or paste)
5 tablespoons undiluted Vietnamese fish sauce
4 tablespoons tomato paste
1 tablespoon sugar

1
Procedure:
2
Bring the broth, coconut milk, shrimp paste, chili paste, fish sauce, tomato paste and sugar to a boil; reduce heat; add the curry powder and lime leaves; simmer at medium heat for 10 minutes. Taste and adjust seasoning if necessary.
3
Add the mussels and let simmer for 2 or 3 minutes. Add the rest of the seafood and simmer at low heat for 2 minutes (don't overcook or else the seafood will get tough and rubbery).
4
Divide the shredded cabbage in 4 fairly large bowls. Divide the seafood in the four bowls and pour the broth on top. Garnish with a sprig of basil and sprinkle fried shallots on top. Garnish with lime wedges.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Ingredients:, Seafood, 2 dozen freshly cleaned mussels, 12 shelled & deveined large prawns, and more.

Yes, Indochine Vietnamese Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indochine Vietnamese Bouillabaisse

How did you like this recipe?

Frequently Asked Questions