• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

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.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 4 to 6 dried chillies, or to taste, cut into small pieces
  • 1tsp coriander seeds
  • 1tsp cumin seeds
  • 6 black peppercorns, whole
  • 4tsp ginger-garlic paste
  • 2tbsps sweet soy sauce
  • 1teaspoon white distilled vinegar
  • Seafood Bouillabaisse
  • 227g shrimps, peeled and deveined
  • 227g scallops, cut into half
  • 227g clams
  • 227g mussels, scrubbed and bearded
  • 227g Salmon fillet
  • 5tbsps extra-virgin olive oil
  • 2 sprigs fresh curry leaves
  • 1/2medium medium yellow onion, chopped
  • 1cup coconut cream
  • 1/2tsp ground turmeric
  • 1tsp unsalted butter
  • 1tsp salt, to taste
  • 1/2 cup fresh cilantro, chopped


  1. Soak dried chillies in 1/2 cup of boiling water until soft.
  2. Place the chillies (discard the water), coriander seeds, cumin seeds, black peppercorns, ginger garlic paste, sweet soy sauce, and vinegar in a food processor. Cover and blend into a coarse paste. Set the paste aside.
  3. Heat olive oil in a deep skillet over medium heat. Add the curry leaves and onions, and cook, stirring until the onions are soft and translucent, about 5 minutes.
  4. Add the blended paste and cook until aromatic, about 8 to 10 minutes. The paste is cooked when the oils separated on the surface and is reddish brown colour.
  5. Add the coconut cream, 1 cup of water, and turmeric and bring to a boil. Raise the heat to medium, and add the seafood. Cover and simmer until the mussels open, about 3 to 4 minutes. Discard any mussels that are closed.
  6. Add the butter and salt and mix well. Garnish with fresh cilantro and serve immediately.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published.