Ingredients
- 3 tablespoons canola oil
- 1 cup diced shallots (5-6 large)
- 4 large cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 5-inch piece lemongrass (see Note), cut into 3/4-inch pieces, or zest of 1 lime
- 1-2 small chile peppers, such as serranos or jalapeños, seeded and thinly sliced
- 3 tablespoons all-purpose flour
- 4 cups reduced-sodium chicken broth
- 4 cups fish or seafood stock or bottled clam juice
- 12 ounces Pacific cod or halibut, cut into 2-inch pieces
- 12 ounces raw shrimp (see Note), peeled, deveined and cut into 1-inch pieces
- 8 ounces dry sea scallops (see Note), tough muscle removed, cut in half crosswise
- 16 mussels, scrubbed well (see Tip)
- 10 large shiitake mushrooms caps, cut into 1-inch pieces
- Juice of 1 large lime
- 1 ripe avocado, peeled and diced
- 1/4 cup fresh cilantro leaves
Description
Thai Bouillabaisse - The Huffington Post
Kitchen Daily
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