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Author Notes: Some years ago, I ate a dish called a "Sriracha Bouillabaisse" at a local restaurant.. When I got home, I reverse-engineered the recipe and made the resulting stew/soup fairly often. One day I was bored and had a garden full of basil, so I improvised. Deliciously. The licorice-y Thai basil works really well with the similarly-flavored fennel, and red curry paste nudges the dish further into Asian territory. - theminx
- 1 tablespoon olive oil
- 1 cup sliced leek, carefully washed
- 1 small bulb fennel, cored and thinly sliced
- 3 cloves garlic, crushed
- 1/4 cup dry white wine
- 1 15 oz can chopped tomatoes
- 1 8 oz bottle clam juice
- 1 cup water
- 1 tablespoon Sriracha, or to taste
- 1 teaspoon red curry paste
- 1 teaspoon smoked paprika
- 1 pound cleaned squid, bodies sliced into rings and tentacles left whole
- 2 tablespoons lime juice
- salt and pepper to taste
- 1 handful Thai basil, roughly chopped
- In a large soup pot or Dutch oven, heat olive oil and add leeks and fennel. Cook over medium heat until vegetables soften, about 12 minutes. Add garlic and stir, cook an additional minute or two
- Raise heat and pour in white wine, bringing to a boil. After another two minutes, add tomatoes, clam juice, and water. When liquid comes to a boil, stir in Sriracha, red curry paste, paprika, and squid. (Note: if you're using grocery store red curry paste, such as Thai Kitchen, then you might want to add more than one teaspoon.)
- Turn heat down and simmer for 90 minutes, until squid is very tender and broth has reduced somewhat. Stir in lime juice and add salt and pepper to taste. Garnish with Thai basil.
- This recipe was entered in the contest for Your Best Warm Weather Soup
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