FoodInKorea

Bouillabaisse of Cod, Scorpion Fish and Jumbo Shrimp Emulsified With Kimchi, Stuffed lettuce” Calm Morning”

Bouillabaisse of Cod, Scorpion Fish and Jumbo Shrimp Emulsified With Kimchi
Bouillabaisse of Cod, Scorpion Fish and Jumbo Shrimp Emulsified With Kimchi, fot. ailinder, pixabay

This modern take on bouillabaisse features a rich seafood broth emulsified with kimchi, served with cod, scorpion fish, jumbo shrimp, and delicate stuffed lettuce parcels. A fusion of French and Korean flavors, it’s ideal as a hearty main course. Serve hot for the best experience. This recipe serves approximately 4–6 people.

Ingredients

  • 400 g whole scorpion fish
  • 1 cod fillet, unskinned (300 g)
  • 12 jumbo shrimp with heads

Bouillon

  • 50 ml olive oil
  • 1 onion, chopped
  • 10 garlic cloves, chopped
  • 100 g kimchi (rib chopped)
  • 1 tablespoon tomato paste
  • 10 anise seeds
  • 1 star anise
  • Salt
  • Pinch of saffron
  • 1 sprig thyme
  • Water (about 1–1.5 liters, to cover ingredients)
  • 500 g waxy potatoes
  • Salt (for boiling)

Stuffed lettuce “calm morning”

  • 1 small head lettuce
  • 30 ml olive oil
  • 250 g daikon radish (mooli), thinly sliced
  • 1 leek, thinly sliced
  • 150 g kimchi (mildly spiced), thinly sliced
  • 1 onion, thinly sliced
  • 1 pinch of sugar
  • 1 tomato, peeled, seeded, and chopped
  • 50 ml coconut milk
  • 50 g kimchi leaves, sliced
  • Juice of 1 lemon (or pastis, optional)
  • Salt
  • Freshly ground pepper
  • 50 ml olive oil (for frying)

Equipment needed

  • Knife and cutting board
  • Saucepan
  • Fine-mesh strainer (chinois)
  • Blender
  • Steamer or bamboo steamer
  • Frying pan
  • Colander
  • Spoon
  • Bowl

Instructions

Step 1: Prepare the seafood

  1. Fillet the 400 g whole scorpion fish, keeping the skin on. Cut the fillets into 4 equal pieces. Peel 12 jumbo shrimp, reserving the heads. Set aside the shrimp and fish fillets.
  2. Reserve the scorpion fish heads and bones along with the shrimp heads for the bouillon.

Step 2: Prepare the bouillon

  1. Heat 50 ml olive oil in a saucepan over low heat. Add 1 chopped onion, 10 chopped garlic cloves, and 100 g chopped kimchi. Sweat until the onion is translucent, about 5–7 minutes.
  2. Stir in 1 tablespoon tomato paste, 10 anise seeds, and 1 star anise. Add the reserved scorpion fish and shrimp heads. Pour in enough water (about 1–1.5 liters) to barely cover the ingredients.
  3. Season with salt, a pinch of saffron, and 1 sprig thyme. Simmer for 20 minutes, skimming frequently to remove foam. Strain through a fine-mesh strainer (chinois) into a clean saucepan.
  4. Return the strained bouillon to the heat and reduce by one-third, about 10–15 minutes. Set aside.

Step 3: Prepare the potatoes

  1. Peel 500 g waxy potatoes and cut each into a cylinder shape. Slice evenly into 3–4 mm thick rounds.
  2. Cook in boiling salted water for 8–10 minutes, or until just tender. Drain and set aside.

Step 4: Prepare the stuffed lettuce “calm morning”

  1. Separate the leaves of 1 small head lettuce and blanch in boiling water for 1–2 minutes. Refresh in cold water, then drain and set aside.
  2. Heat 30 ml olive oil in a saucepan over medium heat. Add 250 g thinly sliced daikon radish, 1 thinly sliced leek, 150 g thinly sliced kimchi, 1 thinly sliced onion, and 1 pinch of sugar. Cook for 10–15 minutes, stirring occasionally, until the mixture reduces to a compote-like consistency.
  3. Stuff the blanched lettuce leaves with the vegetable mixture and set aside.

Step 5: Emulsify the bouillon

  1. Pour the reduced bouillon into a blender. Add 1 chopped tomato, 50 ml coconut milk, 50 g sliced kimchi leaves, and the juice of 1 lemon (or a splash of pastis, if using). Process until emulsified and frothy, about 1–2 minutes.
  2. Strain through a fine-mesh strainer (chinois) into a clean bowl. Adjust seasoning with salt and freshly ground pepper, ensuring the bouillon remains frothy.

Step 6: Reheat and cook seafood

  1. Steam the stuffed lettuce leaves and cooked potato slices for 5–7 minutes to reheat.
  2. Heat 50 ml olive oil in a frying pan over medium-high heat. Add the jumbo shrimp and pan-fry for 1–2 minutes until pink and opaque. Remove and set aside. Add the cod and scorpion fish pieces, skin side down, and cook for 2–3 minutes until lightly golden. Season with salt.

Step 7: Serve

  1. Serve the bouillabaisse in shallow bowls, arranging the stuffed lettuce leaves, potato slices, fish pieces, and shrimp.
  2. Pour the emulsified bouillon over the seafood and vegetables. Serve immediately.

Flavor profile

This bouillabaisse blends the delicate flavors of cod, scorpion fish, and jumbo shrimp with the spicy, tangy kick of kimchi, enriched by a frothy coconut-milk emulsion. The stuffed lettuce adds a fresh, crunchy contrast, while anise and saffron lend a warm, aromatic depth, creating a complex and satisfying dish.

Serving suggestion

Serve hot as a main course, paired with crusty bread or a light white wine. This recipe serves 4–6, making it perfect for a dinner party or special occasion at 12:00 AM CEST on Friday, September 19, 2025.

Tips

  • Fillet the fish carefully to retain the skin for flavor; use bones for a richer bouillon.
  • Skim the bouillon frequently to ensure clarity; reduce it slowly for depth.
  • Blanch lettuce leaves briefly to keep them pliable; stuff tightly to hold the filling.
  • Emulsify the bouillon just before serving to maintain its frothiness.
  • Cook seafood quickly to preserve tenderness; adjust seasoning after emulsification.

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