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.



Ingredient Checklist


Instructions Checklist
  • 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.