Name: Thai-Style Seafood “Bouillabaisse” with Walleye / Jumbo Shrimp / Mussels / Spicy Coconut Broth
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 Tbsp (15 mL) diced garlic; 6 jumbo shrimp, peeled and deveined (see Fish Tip); Lime wedges; 1 small shallot, sliced; 1 tsp (5 mL) sugar; 1 Tbsp (15 mL) lime juice; 1 lb (450 g) mussels, cleaned; 3 cups (750 mL) fish stock; 2 kaffir lime leaves; 1 cup (250 mL) chopped fennel; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) fish sauce; 1½ cups (375 mL) coconut milk; 4 fingerling potatoes, sliced into ½-inch (1 cm) coins; 2 Tbsp (30 mL) vegetable oil; 1 cup (250 mL) sliced shiitake mushrooms; 2 Tbsp (30 mL) chopped ginger; 6 oz (170 g) walleye (or white fish), cut into 1-inch (2.5 cm) pieces; Pinch of saffron; ¼ cup (60 mL) Thai basil, thinly sliced; 2 large red chilies; ¼ cup (60 mL) cilantro, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

This soup is everything I love about cooking. It has colour, texture, and every flavour in the soup works so well together that magic happens when you take a bite. Every sensation your mouth can register seems to happen all at once. It’s simple yet so exciting.

If you have a gnarly pot or serving dish from a grandmother or a garage sale, get it ready. This soup has character, and so should the serving vessel.

“If this soup was a boxing glove, I would willingly get punched in