Vietnamese Bouillabaisse

Mom's take on Jim's.......


I heated a couple tablespoons of EVOO, added a heaping teaspoon of minced garlic and about 1/2 cup of roughly chopped leeks (but you could use scallions or onion) sauteed for  a couple of minutes, then tossed in a couple handfuls of coleslaw mix (green and purple cabbage and carrot) and continued to saute for a couple more minutes before adding about 8 cups of seafood stock* (I made it a while ago and had it in the freezer)  and as much chili pepper sauce or paste depending on how much heat you want (I used about a tablespoon of Sambal Oelek chili pepper paste that I had on hand). Bring to a boil, then simmer for 30 minutes.

When ready to serve - either ladle out a couple cups of the soup (or use water) into a pan, bring to a boil and add a handful of rice noodles, cover and turn off the heat. Let them sit  3-5 minutes to al dente, stirring once to separate them. While these are softening toss  the seafood (shrimp, scallops, fish, mussels - whatever you want) into the simmering soup. It won't take long for the seafood to cook. (I would cut the shrimp in half next time. They look nice whole but it seems like you have more if they are in smaller pieces :)

 Put as much of the noodles as you want in your bowls and top with the soup. Serve with crusty roll or bread.

That's it!

Mare - please chime in here with any tips you have from watching Jim make it or when you made it yourself!


*To make the seafood stock simmer in water left over shrimp peels and mussel shells with some onion, celery and carrot for a couple of hours, then strain.

I love you guys, xo Mom