Asian-style Seafood Bouillabaisse
This is my Southeast Asian version of the famous French bouillabaisse. After returning from Seattle’s Pike Place Market one day with a basketful of fresh seafood – clams, mussels, shrimp, scallops, grouper, and halibut, I didn’t have the heart to freeze any of it.
Instead, I combined three quintessentially Southeast Asian basics – spices, coconut milk, and curry leaves with the seafood, transforming the bouillabaisse into an aromatic, delicate, and sensational dish. This dish is best served with bread or angle hair paste for a Mediterranean Asian twist.
Photo and recipe courtesy of Chef Christina Arokiasamy.
- 227g shrimpspeeled and deveined
- 227g scallopscut into half
- 227g clams
- 227g musselsscrubbed and bearded
- 227g Salmon fillet
- 5tbsps extra-virgin olive oil
- 2 sprigs fresh curry leaves
- 1/2medium medium yellow onionchopped
- 1cup coconut cream
- 1/2tsp ground turmeric
- 1tsp unsalted butter
- 1tsp saltto taste
- 1/2 cup fresh cilantrochopped