Indochine Vietnamese Bouillabaisse

• Ingredients:
• Seafood
• 2 dozen freshly cleaned mussels
• 12 shelled & deveined large prawns
• 1 cup calamari rings
• 1/2 lb medium scallops
• Vegetables
• 2 cups finely shredded Chinese cabbage
• 1/2 cup fried minced shallots
• 4 sprigs Asian basil (for garnish)
• 4 lime wedges (optional)
• Broth
• 4 cups fish broth (chicken broth can be substituted)
• 2 cups coconut milk
• 2 tablespoons finely shredded kaffir lime leaves
• 1/2 tablespoon shrimp paste
• 2 tablespoons garlic chili paste (more or less to taste)
• 1/2 tablespoon curry powder (or paste)
• 5 tablespoons undiluted Vietnamese fish sauce
• 4 tablespoons tomato paste
• 1 tablespoon sugar

1. Procedure:
2. Bring the broth, coconut milk, shrimp paste, chili paste, fish sauce, tomato paste and sugar to a boil; reduce heat; add the curry powder and lime leaves; simmer at medium heat for 10 minutes. Taste and adjust seasoning if necessary.
3. Add the mussels and let simmer for 2 or 3 minutes. Add the rest of the seafood and simmer at low heat for 2 minutes (don't overcook or else the seafood will get tough and rubbery).
4. Divide the shredded cabbage in 4 fairly large bowls. Divide the seafood in the four bowls and pour the broth on top. Garnish with a sprig of basil and sprinkle fried shallots on top. Garnish with lime wedges.

ingredients, seafood, mussels, prawns, calamari rings, medium scallops, vegetables, cabbage, shallots, basil, lime wedges, broth, fish broth, coconut milk, lime leaves, shrimp paste, garlic chili paste, curry powder, undiluted vietnamese fish sauce, tomato paste, sugar

Taken from www.epicurious.com/recipes/member/views/indochine-vietnamese-bouillabaisse-52868951 (may not work)