Asian Seafood Bouillabaisse Stew recipe
Katie Brown and chef Tim Sizer make an Asian Bouillabaisse that is easy and delicious.
Course
Side Dish
,
Soup
Cuisine
Asian
,
Chinese
,
Seafood
Servings
Prep Time
4
people
15
minutes
Cook Time
30
minutes
Servings
Prep Time
4
people
15
minutes
Cook Time
30
minutes
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
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.