Easy Asian Bouillabaisse Seafood Stew recipe from Chef Tim Sizer
Try this amazing asian inspired seafood stew recipe from Chef Tim Sizer.
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 2 ounces vegetable oil
- 4 ounces grated ginger
- 4 ounces minced garlic
- 8 ounces saki
- 32 ounces coconut milk
- 6 ounces limejuice
- 8 ounces clam stock or seafood stock
- 4 ounces brown sugar
- 2 ounces fish sauce
- 2 ounces garlic chili sauce
- 4 each Mussels – cleaned de-bearded
- 4 each Clams
- 8 ounces fish – swordfish halibut, whitefish / personal choice
- 8 ounces lobster meat
- 4 each Scallops
- 4 each Shrimp – peeled and deveined
Ingredients
|
Rate this recipe!
|
Instructions
- Heat Oil.
- Add ginger and garlic
- Deglaze with Saki and cook until alcohol evaporates.
- Add remaining ingredients except seafood.
- Bring to simmer and lower heat. Cook for 8 minutes.
- Add all seafood and cook approx. 5 minutes or until seafood is just finished.
- Garnish with cilantro sprigs, green onion, and sesame seeds.
- Optional: lime wedges and rice noodles.
Share this Recipe
Leave a Reply
Want to join the discussion?Feel free to contribute!