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South-of-the-Border Bouillabaisse

South of the Border Bouillabaisse

South-of-the-Border Bouillabaisse

Serves 6 to 8

2 tablespoons olive oil
2 celery stalks, diced
2 yellow onions, diced
2 red bell pepper, cored, seeded, ribbed and diced
2 poblano peppers, cored, seeded, ribbed and diced
2 large tomatoes, peeled, cored and diced
4 garlic cloves, finely minced
1 cup tomato paste
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
Salt and freshly ground pepper
5 cups fish broth or stock
1 14-ounce can coconut milk
1 cup dry white wine
1 pound mussels in their shells, debearded and scrubbed
8 ounces small scallops
1 pound large shrimp, peeled and deveined
8-ounce salmon fillet, cut into 1-inch chunks
8-ounce red or yellowtail snapper fillet, cut into 1-inch chunks
1 pound calamari cut in
1/2-inch rings
1/2 cup fresh cilantro leaves, finally chopped
1 baguette, sliced, for serving

  1. Heat the oil in a large pot over medium-high heat. Add the celery, onions, bell and poblano peppers, tomatoes, and the garlic and cook, stirring occasionally until the vegetables are soft, 5 to 7 minutes. Mix in the tomato paste, oregano, thyme, and some salt, and pepper and cook, stirring often for 1 to 2 minutes, or until the herbs are fragrant.
  2. Add the fish broth, coconut milk, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 8 minutes. Add the salmon and snapper, cover and cook for 3 minutes. Add the calamari, scallops, shrimp and mussels, cover, and cook until the mussels open and the shrimp and fish are opaque and cooked through, about 3 to 5 minutes longer. (discard any mussels that don’t open). Sprinkle with the cilantro and serve in shallow bowls with the bread.

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