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Gallery Curried Tomato Seafood Bouillabaisse Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Curried Tomato Seafood Bouillabaisse
Recipe Summary Servings: 4
Gallery
Curried Tomato Seafood Bouillabaisse
Curried Tomato Seafood Bouillabaisse
Curried Tomato Seafood Bouillabaisse
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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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All Reviews for Curried Tomato Seafood Bouillabaisse
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All Reviews for Curried Tomato Seafood Bouillabaisse
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
