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Thai Bouillabaisse

http://www.eatingwell.com/recipes/thai_bouillabaisse.html

From EatingWell:  January/February 2009

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.

8 servings, about 1 1/4 cups each | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

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.

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

1 Carbohydrate Serving

Exchanges: 4 lean meat, 1 fat

Tips & Notes