📝 About This Recipe
This elegant fusion breathes new life into the classic Provencal fisherman's stew by marrying the rustic soul of Marseille with the aromatic brightness of Vietnam. The traditional saffron-scented base is elevated with the sharp, citrusy heat of galangal and the warming depth of fresh ginger, creating a broth that is both comforting and electrifying. Featuring a bounty of fresh seafood, this dish represents the sophisticated harmony of French technique and Southeast Asian aromatics.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Olive Oil (extra virgin)
- 1 large Leek (white and light green parts only, thinly sliced)
- 3 pieces Shallots (finely minced)
- 2 inch piece Fresh Ginger (peeled and cut into matchsticks)
- 1 inch piece Fresh Galangal (thinly sliced into rounds)
- 4 pieces Garlic Cloves (smashed and minced)
- 2 stalks Lemongrass (bruised and cut into 3-inch lengths)
The Braising Liquid
- 1 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 14 ounces Canned Crushed Tomatoes (high-quality San Marzano preferred)
- 6 cups Fish Stock (homemade or high-quality store-bought)
- 1/2 teaspoon Saffron Threads (bloomed in a tablespoon of warm water)
- 2 whole Star Anise (for subtle licorice notes)
- 2 tablespoons Fish Sauce (Red Boat or similar premium brand)
The Seafood
- 1.5 pounds Firm White Fish (Monkfish, Red Snapper, or Cod cut into large chunks)
- 12 pieces Large Shrimp (peeled and deveined, tails left on)
- 1 pound Mussels (scrubbed and debearded)
- 8 large Sea Scallops (tough side muscle removed)
Garnish and Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Thai Basil (torn leaves)
- 1 loaf Baguette (sliced and toasted with olive oil)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and shallots, sautéing for 5-7 minutes until softened and translucent but not browned.
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2
Stir in the ginger matchsticks, galangal rounds, minced garlic, and bruised lemongrass stalks. Cook for 3 minutes until the aromatics release their oils and smell incredibly fragrant.
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3
Increase the heat to medium-high and pour in the white wine. Use a wooden spoon to scrape any bits from the bottom of the pot (deglazing) and simmer until the liquid is reduced by half.
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4
Add the crushed tomatoes, fish stock, star anise, and the saffron with its soaking liquid. Stir in the fish sauce, which provides the essential 'umami' backbone of the broth.
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5
Bring the broth to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes to allow the flavors of the ginger and galangal to fully infuse into the tomato-saffron base.
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6
Taste the broth. It should be complex and aromatic. Remove the lemongrass stalks and star anise before proceeding. Season with a pinch of salt if needed, though the fish sauce usually provides enough salinity.
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7
Gently add the firm white fish chunks to the simmering broth. Cook for 3-4 minutes; these take the longest to cook through.
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8
Add the mussels and shrimp. Cover the pot and cook for another 3-5 minutes. The mussels are done when they have opened wide, and the shrimp should be pink and opaque.
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9
Finally, nestle the sea scallops into the liquid. They only need about 2 minutes to reach a perfect, buttery consistency. Do not overcook.
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10
Turn off the heat. Discard any mussels that failed to open. Stir in half of the fresh cilantro and Thai basil.
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11
Ladle the seafood and broth into wide, shallow bowls. Ensure each guest gets a variety of fish, shrimp, and shellfish.
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12
Garnish with the remaining herbs and serve immediately with toasted baguette slices and lime wedges for squeezing over the top.
💡 Chef's Tips
Always use the freshest seafood available; if you can't find galangal, use extra ginger and a squeeze of lime juice, though galangal's piney flavor is unique. Avoid boiling the seafood vigorously; a gentle simmer ensures the fish remains tender and doesn't break apart. If you want a richer broth, whisk a tablespoon of room-temperature butter into the liquid just before adding the seafood. To prep ahead, you can make the broth base up to 24 hours in advance and simply reheat and add the seafood when ready to serve. Don't skip the fish sauce—it's the secret ingredient that bridges the gap between the French and Vietnamese flavor profiles.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé from Provence or a dry Riesling to complement the ginger heat. Serve with a side of Chili-Garlic Rouille (mayonnaise mixed with sriracha and garlic) to spread on the toasted baguette. A light green papaya salad makes a refreshing starter to this meal. Finish the evening with a simple dessert of sliced mango or a coconut milk-based panna cotta. Provide an extra bowl on the table for discarded shells and plenty of napkins!