Burmese Bouillabaisse
218kcal
Ingredients
- 2 lbs. mixed seafood (such as shrimp, mussels, squid, and fish)
- 4 cups fish or vegetable stock
- 2 cups water
- 2 tbsp tamarind paste
- 2 tbsp lemongrass, chopped
- 2 tbsp ginger, chopped
- 4 garlic cloves, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 tbsp ground turmeric
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp cumin seeds
- Salt and pepper, to taste
- 2 tbsp. vegetable oil
- Fresh cilantro, chopped, for garnish
Method
- In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, ginger, garlic, onion, and tomato, and cook until the vegetables are softened, about 5-7 minutes.
- Add the turmeric, paprika, coriander, and cumin seeds, and cook for another 1-2 minutes, stirring constantly.
- Add the fish or vegetable stock, water, tamarind paste, salt, and pepper, and bring to a boil.
- Reduce the heat to low and simmer for 20-30 minutes to allow the flavors to meld together.
- Add the mixed seafood to the pot, cover, and simmer until the seafood is cooked through, about 5-7 minutes.
- Ladle the soup into 8 serving bowls and garnish with fresh cilantro.
Nutrition
Serving1bowlCalories218kcalCarbohydrates12gProtein28gFat6gSaturated Fat1gCholesterol107mgSodium770mgPotassium629mgFiber1gSugar4g