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Bouillabaisse is the signature seafood and vegetable soup of Marseille, in the south of France. What makes bouillabaisse different from other fish soups is the blend of herbs such as orange peel, bay leaf and saffron, which enhances the vegetables. The infusion of the vegetables, fish stock, herbs and spices creates a wonderful flavor and fragrant broth that complements the Mediterranean seafood.

In Manado, North Sulawesi, we have sup kuah asam , a fish soup that similarly uses aromatic local herbs and spices such as lemon grass, local basil and lime leaf. The texture of the soup is more like consomme, with a wonderful fragrance and a kick of lemon cui, local lemon and chilies. Traditionally, only the fish ikan kembung was used for this soup.

To make this soup more special, I am adding kecombrang, or torch ginger bud, a type of young ginger flower native to Indonesia. Enjoy!

Indonesian Bouillabaisse

I am using calamari, prawns and red snapper fillet for this recipe. It is important that all the seafood is very fresh. Serves 4.

Ingredients:

200 grams medium-sized prawns; 200 grams calamari, discard skin and cut into rings; 200 grams fillet of red snapper, cut into 2 centimeter by 2 centimeter pieces ; 4 tablespoons olive oil; 100 grams shallots, peeled and sliced thinly; 4 cloves of garlic, peeled and chopped roughly; 3 tomatoes, chopped roughly; 1 teaspoon tomato puree; 1 turmeric leaf, chopped roughly; 2 lemon grass stocks, crushed; 3 lime leaves; 2 medium potatoes, peeled and chopped roughly; 2 medium carrots, peeled and roughly chopped; 2 spring onions (white part only), chopped roughly; 1 torch ginger bud, chopped roughly; 2 to 3 tablespoons of lime juice; 1 teaspoon red bird-eye chilies, chopped roughly; 1 small bunch of local basil; salt and black pepper to taste.

Directions:

1. Clean prawns under running water. Clean the heads and remove the shells, leaving the tails. Put aside the heads and shells for the stock.

2. Put the prawn heads and shells in a pot and add 1.5 liters of water. Bring to the boil and simmer for 30 minutes to make prawn stock.

3. For the soup, heat the oil in a large pan. Add the onions and garlic, sauteing for 2 minutes. Add the carrots, potatoes, spring onions, tomatoes and chilies, cooking for 20 minutes on low heat until they are a little soft.

4. Add the tomato puree and prawn stock. Add all the herbs and simmer for 45 minutes. Season with salt and black pepper.

5. If you want to serve in the traditional way with all the herbs, add the fish and prawns and cook for 2 to 3 minutes and then add the calamari. The calamari needs to cook for only 2 minutes. Add the lime juice, check seasoning and serve hot. If you want to serve in a more contemporary way, filter the soup through a sieve and into a pan, pressing as much of the liquid and the herbs through the sieve with the back of a ladle or a large spoon.

6. Transfer the soup to a wide-based, shallow, clean pan or a frying pan and bring to a simmer. Check the seasoning and add the lime juice.

7. Add the prawns and fish and cook for 2 to 3 minutes then add the calamari and cook for a further 2 minutes. Make sure all seafood pieces are fully submerged in the soup.

8. Divide the soup into four serving dishes. Garnish with sliced bunga kantan before serving.

Petty Elliott has been writing about food and giving cooking demonstrations for more than five years. Her book on Indonesian cuisine, “Papaya Flower,” was published in 2009.