Thai Coconut Bouillabaisse
A sweet and spicy seafood dish perfect with some crusty bread. From cooking light
Steps
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 ,.
Ingredients
jumbo shrimp, celery, carrot, onion, cold water, black peppercorns, bay leaf, olive oil, red bell pepper, chopped tomato, fresh garlic, red curry paste, lime rind, light coconut milk, littleneck clams, mussels, fresh basil, fresh cilantro, salt, black pepper, halibut fillets, lime wedge