Thai-Coconut Bouillabaisse
- Ready In:
- 1hr
- Ingredients:
- 22
- Yields:
-
4 cups
- Serves:
- 6
ingredients
- 1 lb jumbo shrimp, peeled and deveined (reserve shells)
- 1 cup chopped celery, divided
- 1 cup chopped carrot, divided
- 1 cup chopped onion, divided
- 2 1⁄2 cups cold water
- 3 black peppercorns
- 1 bay leaf
- 1 teaspoon olive oil
- 1 cup chopped red bell pepper
- 1⁄2 cup chopped tomato
- 1 tablespoon minced fresh garlic
- 1 teaspoon red curry paste
- 4 pieces lime rind, strips
- 1 (13 1/2 ounce) can light coconut milk
- 12 littleneck clams, scrubbed
- 12 mussels, scrubbed and debearded
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 (6 ounce) skinned halibut fillets or (6 ounce) other lean white fish fillets, cut into 1-inch pieces
- lime wedge (optional)
directions
- Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shrimp shells to pan; cook 3 minutes, stirring frequently.
- Add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 1 minute, stirring occasionally.
- Stir in 2 1/2 cups water, peppercorns, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
- Strain mixture through a sieve over a bowl; discard solids.
- Heat oil in a large saucepan over medium heat. Add remaining 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 3 minutes, stirring occasionally. Add bell pepper; cook 1 minute, stirring occasionally. Stir in tomato, garlic, curry paste, and rind; cook 2 minutes, stirring frequently. Stir in broth mixture and coconut milk; bring to a boil.
- Add clams and mussels. Cover, reduce heat, and cook 2 minutes or until clams and mussels open. Remove from heat; discard any unopened shells.
- Stir in shrimp, basil, and remaining ingredients except lime wedges. Cover and let stand 5 minutes or until shrimp and halibut are done. Discard lime rind.
- Place 2 clams and 2 mussels in each of 6 bowls. Divide shrimp and fish evenly among bowls. Ladle 2/3 cup broth mixture over each serving. Serve with lime wedges, if desired.
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RECIPE SUBMITTED BY
I love my Taste of Home cookbook most of all. I'm into making breads, desserts, and healthy meals.