Curried Tomato Seafood Bouillabaisse
This version of bouillabaisse features white fish only. If you like, use a combination of fish and shellfish. If you're using shrimp, you can make a superb stock with the shrimp shells by roasting them in the oven, then deglazing the pan with a little white wine. Combine this with water, carrots, celery, and herbs and simmer for up to 1 hour, strain, cool, and freeze the stock.
- Servings: 4
- One 28-ounce can whole tomatoes
- 1/2 teaspoon cardamom seeds
- 2 whole cloves
- One 1-inch stick cinnamon
- 1 whole dried red pepper, or 1 1/2 teaspoons crushed red pepper
- 2 tablespoons curry powder
- 1 lemongrass stalk, cut into 1-inch pieces
- 1 pound assorted firm white fish (monk, halibut, black, tile), cut into 2-inch chunks
- Kosher salt
- 1/4 cup coarsely chopped parsley leaves
In a large stockpot, combine the tomatoes, cardamom, cloves, cinnamon, red pepper, curry powder, and lemongrass with 6 cups of water and bring to a boil. Reduce the heat and simmer 20 minutes.
Strain the broth. Add the fish to the broth and poach until opaque, about 10 minutes. Season with salt. Ladle into shallow soup bowls and garnish with the parsley.