Recipes

Portobello Bouillabaisse

Serves 4-6

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need: Vadouvan Indo-French Curry

Discover The Recipe

Elevate your culinary repertoire with our enticing recipe for a vegan Portobello Bouillabaisse stew. This exceptional plant-based dish pays homage to the classic French seafood stew while offering a delightful twist. Originating from the coastal region of Marseille, France, Bouillabaisse was initially a humble fisherman's stew crafted from bony fish and seasonal vegetables. Over time, it has evolved into an exemplary dish that embodies the flavors and traditions of the Mediterranean.

Traditionally, Bouillabaisse features an array of fish and shellfish, such as sea bass, shrimp, mussels, and lobster, each contributing its natural sweetness to the aromatic broth. Infused with fragrant herbs like thyme and occasionally saffron, the broth boasts vibrant hues and a symphony of flavors. In our version, our skilled chefs have artfully incorporated our Vadouvan Indo-French Curry, which adds depth and subtle layers of flavor to this plant-based Portobello Bouillabaisse.

Our distinctive Vadouvan spice blend embodies the harmonious fusion of French and Indian cuisines, combining classic curry elements like cumin, turmeric, and curry leaves with French aromatics such as garlic and shallots. Notably, our blend stands out with its caramelized or toasted spices, imparting a savory, slightly sweet, and smoky essence to produce a flavor-packed broth. In this vegan adaptation, Portobello mushrooms prove to be an exceptional substitute for seafood, offering a meaty and chewy texture that beautifully complements the traditional Bouillabaisse flavors. Serve this delectable Portobello Bouillabaisse alongside crusty bread to fully embrace the spirit of Provencal cuisine. With its captivating blend of flavors and its nod to tradition, this dish is sure to impress and satisfy.

Ingredients

2 Tbsp olive oil
1 onion, diced
4 garlic, minced
1 fennel bulb, cored and sliced
2 carrot, peeled and sliced
2 potato, peeled and sliced
2 medium portobello, cleaned and chopped
2 Tbsp tomato paste
1/4 cup white wine
2 tomato, chopped
3 tsp Piquant Post Vadouvan Indo-French Curry
3 tsp salt + more to taste
1 tsp black pepper
4 cup mushroom stock
For garnish: Toasted bread, rouille (optional), parsley, basil

Notes

You can use any oil of your choice such as avocado oil, coconut oil, or vegetable oil.

Feel free to use shallots or leeks instead of onion for a slightly different flavor profile.

Saffron is traditionally used in bouillabaisse, but we have put an exotic twist on it with our Indo-French Vadouvan curry spice blend!

Instructions

Heat the oil in a heavy bottomed skillet. Add the onion and cook for 2-3 minutes until the onion is translucent. Add the garlic, sliced fennel, carrot, potato, and portobello. Sauté until the mushroom is tender.

Add the chopped tomato, Piquant Post Vadouvan, salt, pepper, and mushroom stock. Bring to a simmer and cook until the potato and carrot are tender, or about 20 minutes.

Season to taste with more Piquant Post Vadouvan, salt and pepper. Garnish with chopped basil and parsley

Toast some baguette or Italian bread and serve spread with some vegan rouille if desired!

Alternatives & Substitutions

If you don't have fennel, you can substitute it with celery or add extra sliced bell pepper for added flavor and texture.
If you prefer a smoother texture, you can use tomato sauce or crushed tomatoes instead of diced tomatoes. Adjust the quantity accordingly.
If you prefer to omit alcohol, you can replace the white wine with additional vegetable broth. This will slightly alter the flavor profile but still result in a delicious bouillabaisse.
This version of Bouillabaisse is vegan and is made entirely with vegetables. If you’d like to try a traditional seafood version of this dish, try this Julia Child recipe!
Looking for more great Vadouvan Indo French Curry recipes? Try our Vadouvan Roasted Cauliflower, Red Lentil Vadouvan Curry Soup, or our Vadouvan Chicken Curry!
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