Thai Style Bouillabaisse
Thai Style Bouillabaisse
Savor this quick and easy seafood recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 40 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
  • 1 Snapper, about 600 to 800g
  • 200 grams Squid, whole
  • 200 grams large Prawns
  • 400 grams Green mussels
  • 1 Yellow onion, diced
  • 4 Garlic cloves, smashed
  • 2 Leeks, thinly sliced
  • 1 can Chopped tomatoes
  • Salt, to season
  • Pepper, to season
  • Fish sauce, to taste
  • Lime juice, to taste
  • 2 Kaffir lime leaves
  • Coriander for garnish
  • Soup Stock:
  • The bones and head of the Snapper
  • 2-inch Galangal
  • 5 Kaffir lime leaves
  • 2 Tamarind slices 4 bird’s eye chillies
  • 3 Lemongrass stalks, bruised
  • 6 cups Water
  1. Prep the snapper by filleting it and removing the skin, then cut into chunky pieces but keep the head and bones to make the fish stock. Clean the squid, score it and cut into chunky pieces. Clean the prawns, deveined with the shells removed. Ensure you clean the mussels properly then set aside
  2. To make the soup stock, add the bones and head of the snapper, galangal, bird’s eye chillies, lemongrass, kaffir lime leaves, tamarind slices and water in a stockpot and bring to a boil. Simmer for about 15 to 20 minutes then strain and set aside
  3. In a separate large soup pot, heat up some vegetable oil and sauté the onions, garlic and leeks
  4. When the onions turn translucent, add in the canned chopped tomatoes and the strained stock. Simmer until all ingredients are tender
  5. Then blend all the ingredients in the soup pot until smooth, season with salt, pepper fish sauce and lime juice then add in kaffir lime leaves
  6. Then add in the snapper, squid, mussels, prawns, and cook until seafood is cooked. Garnish with coriander and serve

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