Martin Yan - Chinese-Style Bouillabaisse

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Chinese-Style Bouillabaisse

Makes: 4 servings

Ingredients:

1 Tbsp. vegetable oil
1 small onion, chopped
1 shallot, minced
1 Tbsp. minced garlic
1 Tbsp. minced ginger
fresh jalapeño chiles, seeded and thinly sliced
3 cups seafood or chicken broth
1-1/2 cups water
1 bottle (8 oz.) clam juice
1 cup dry white wine
3 Tbsps. soy sauce
2 Tbsps. fish sauce
2 stalks lemongrass(bottom 6 in. only), lightly crushed

For the soup:
1 dozen hard-shell clamss
1/2 lb. firm white fish fillets, such as halibut, cut into bite-size pieces
1/2 lb. medium raw shrimp, shelled and de-veined
1/4 lb. calamarirings
1/4 lb. bay scallops
1 large ripe tomato, peeled, seeded, and chopped
3 green onions, thinly sliced
4 to 6 fresh Thai basil leaves
2 tsps. sesame oil
Ground white pepper

Instructions:

1. Prepare stock: Place a 5-quart pan over medium-high heat until hot. Add cooking oil, swirling to coat sides. Add onion, shallot, garlic, ginger, and chili; cook, stirring, for 1 minute. Add stock, water, clam juice, wine, soy sauce, fish sauce, and lemongrass; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Discard lemongrass.

2. Scrub clams and discard any with open shells that don’t close when tapped. Add clams, fish, shrimp, calamari, and scallops to the stock. Cover and simmer until clamshells open, 6 to 8 minutes. Add tomato, green onions, and basil; cook for 1 minute. Stir in sesame oil.

3. Ladle soup into deep bowl. (Discard any clams whose shells have not opened.)