Thai-coconut Bouillabaisse

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

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 1 (6 ounce) other lean fish fillets, cut into 1-inch pieces
• lime wedge (optional)

Recipe

• 1 heat a medium saucepan over medium heat. coat pan with cooking spray. add shrimp shells to pan; cook 3 minutes, stirring frequently.
• 2 add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 1 minute, stirring occasionally.
• 3 stir in 2 1/2 cups water, peppercorns, and bay leaf; bring to a boil. reduce heat, and simmer 30 minutes, stirring occasionally.
• 4 strain mixture through a sieve over a bowl; discard solids.
• 5 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.
• 6 add clams and mussels. cover, reduce heat, and cook 2 minutes or until clams and mussels open. remove from heat; discard any unopened shells.
• 7 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.
• 8 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.