Thai Bouillabaisse
Ingredients
- 3 tbsp canola oil
- 1 cup (5-6 large) shallots diced
- 4 large cloves garlic minced
- 2 tbsp fresh ginger minced
- 1 5-inch piece lemongrass cut into ¾ inch pieces (or zest 1 lime)
- 1-2 small Chile peppers seeded & thinly sliced
- 3 tbsp all purpose flour
- 4 cups reduced sodium chicken broth
- 4 cups fish or seafood stock
- 1 pound Cod cut into 2 inch pieces
- 1 pound Shrimp raw, peeled & cut into 1 inch pieces
- 8 ounces Dry Sea Scallops cut in half
- 15 Mussels
- 10 large shiitake mushroom caps cut into 1 inch pieces
- juice of 1 large lime
- 1 ripe avocado peeled & diced
- ¼ cup fresh cilantro leaves
Instructions
- Heat oil in a large heavy casserole or Dutch oven over medium heat.
- Add shallots, garlic, ginger, lemongrass, and Chile pepper to taste. Cook, stirring, until very soft, 3-4 minutes.
- Add flour, stir well to combine.
- Add chicken broth and stock. 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, 3-4 minutes.
- Remove the pot from heat and stir in lime juice.
- Serve garnished with avocado and cilantro.