Fijian Seafood Bouillabaisse
Indulge in the flavors of the South Pacific with this Fijian Seafood Bouillabaisse. This rich and aromatic seafood stew is a classic Fijian dish that combines the freshest catch of the day with a blend of exotic spices and herbs.
Ingredients
- 1 lb mixed seafood (shrimp, fish, mussels)
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red chili, sliced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can (14 oz) coconut milk
- 2 cups fish or vegetable broth
- 1 tomato, diced
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and red chili. Sauté until the onion is translucent.
- Stir in the turmeric, cumin, and coriander, and cook for another minute to release the flavors.
- Pour in the coconut milk and fish or vegetable broth. Bring the liquid to a gentle simmer.
- Add the mixed seafood and diced tomato to the pot. Cook for 10-15 minutes, or until the seafood is fully cooked.
- Season the bouillabaisse with salt and pepper to taste. Garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Ladle Serving bowls Soup spoons
Serving suggestions
Serve the Fijian Seafood Bouillabaisse with a side of steamed rice or crusty bread to soak up the flavorful broth.
Tips & tricks
For an extra kick of heat, add a few slices of fresh red chili as a garnish before serving.
Cost
$25