Caribbean-spiced fish and shellfish stew with coconut, allspice and warm island flavours — a French colonial adaptation.
Bouillabaisse Créole is a French-Caribbean reimagining of the classic Provençal bouillabaisse, adapted to Caribbean ingredients and techniques. Instead of saffron and fennel, this version uses allspice, thyme and coconut milk. Mixed reef fish, shrimp and sometimes lobster simmer in a fragrant broth flavoured with scotch bonnet chilli, garlic and West Indian aromatics. Served with rouille and crispy bread, it is both rustic and elegant — comfort food from the islands.
Serves 6
Heat oil in a large pot. Sauté onions for 5 minutes until softened. Add diced tomatoes, allspice, thyme and crushed scotch bonnet. Cook for 3 minutes, stirring.
Use just a pinch of scotch bonnet — it is extremely hot. Remove it whole after cooking to control heat.
Pour in coconut milk and fish stock. Bring to a simmer and cook for 15 minutes to develop flavour.
Add the larger fish chunks first and simmer for 8 minutes. Then add shrimp and any delicate fish and cook for 5–6 minutes more until just cooked through.
Remove the whole chilli. Taste and adjust salt, pepper and lime juice. The broth should be balanced — warm spice, subtle heat, rich coconut.
Ladle into wide bowls. Serve with crispy bread rubbed with rouille (garlic-saffron mayo) on the side.
Use the freshest fish possible — the quality of the seafood is paramount.
Keep the scotch bonnet whole or mostly whole so you can control the heat level.
Do not overcook the seafood or it becomes rubbery. The timings are precise.
With Crab: add large crab claws in place of or alongside the fish.
Vegetable Version: omit fish and double the vegetables — aubergine, okra, sweet potato — for a hearty seafood-free version.
Refrigerate for up to 2 days. The broth can be frozen; add fresh seafood when reheating.
French colonialists adapted the famous Provençal bouillabaisse to the Caribbean, substituting local fish and coconut for Mediterranean ingredients, creating a dish that bridges continents.
Any firm white fish — snapper, grouper, mahi-mahi or sea bass. Ask your fishmonger for scraps to make the stock.
Yes — make the broth 1 day ahead. Add the seafood fresh just before serving.
Per serving (400g) · 6 servings total
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