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.
- 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.
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