Laksa Boullabaisse

• The Laksa Paste (can be made ahead of time)
• 1 inch pieces galangal or ginger
• 2 lemongrass stalks, cut into rounds
• 1 kaffir lime zest (or key lime)
• 4 kaffir lime leaves (or bay leaves)
• 2 dry guajillo or ancho chili peppers
• 1/4 cup shallot
• 2 cloves garlic
• 1/2 teaspoon coriander
• 1 teaspoon turmeric
• Pinch saffron (optional)
• 1/4 cup water
• The Boullabaisse
• 2 lime juice
• 1 mandarin orange juice (3 calamansi can be substituted for the lime/orange)
• 4 cups fish stock (or water)
• 13.5 ounces can of coconut milk
• fish sauce (or salt) to taste
• palm sugar (or sugar) to taste
• 1/2 cup chopped tomato
• 1/2 pound firm fleshed fish (I used uku)
• 1 pound mussels
• 12 ounces noodles (ramen, rice, soba all work)
• 1/3 cup laksa curry paste
• 1 tablespoon grape seed oil
• cilantro for garnish
• sriracha, sambal olek, or fresh serrano for added spice

1. Place the dry chilis and saffron in hot water and allow to soften/steep. Add all the remaining ingredients and blend until smooth.
2. Place a Tablespoon of oil in a large stock pot and heat the laksa paste to release the fragrance. Heat for about 3-5 minutes, but do not brown.
3. Add the fish stock or water and bring to a simmer.
4. Add the tomato and simmer for another 15 minutes, or until tomatoes soften.
5. Add coconut milk.
6. Add cubed fish and mussels and cover to let mussels open.
7. Add citrus juice, fish sauce and sugar to taste.
8. In a separate pot, boil water and quick boil the noodles al dente.
9. Serve the laksa boullabaisse over noodles with cilantro garnish and optional sriracha, sambal oelek or fresh serrano peppers for spicier flavor.

laksa, ginger, lemongrass stalks, lime zest, lime, peppers, shallot, garlic, coriander, turmeric, saffron, water, boullabaisse, lime juice, orange juice, fish stock, coconut milk, fish sauce, sugar, tomato, fleshed fish, mussels, noodles, laksa curry paste, grape seed oil, cilantro, sriracha

Taken from food52.com/recipes/15786-laksa-boullabaisse (may not work)