Thai Bouillabaisse

By pattie_d

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.

Ingredients

• 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 jalapeños, 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

Preparation

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.

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.