Recipe

Thai-coconut Bouillabaisse Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 3 months ago Another great recipe from my Cooking Light Magazine. I love seafood and this is a great recipe. Be sure to reserve the shells after peeling the shrimp; you'll need them to make the broth. Bouillabaisse is a classic Provençal seafood stew. Prep:25m Cook:35m Servings:6	Fluffy24
	bouillabaisse costlyintermediate

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Ingredients

Cooking spray

1 pound 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 (2 x 1/2–inch) lime rind strips

1 (13.5-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 fillet or other lean white fish fillet, cut into 1-inch pieces

Lime wedges (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.

Wine note: In the south of France, bouillabaisse is traditionally served with a dry rosé. And dry rosé is the best choice even with this not-so-traditional version. The kick of the red curry paste and cilantro, plus the exotic thick creaminess of the coconut milk, need a refreshing wine that has more weight and power than a white.

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Comments

mark555 1 year, 3 months ago said:
Fluffy, that is a great recipe! I am a Bouillabaisse fan from way back.

lunasea 1 year, 3 months ago said:
I subscribe to Cooking Light and I have made this recipe twice - it's great! A big 5 from me...thank you. :)

loxy 1 year, 3 months ago said:
This sounds wonderful! I love seafood mmm mmm and the flavor mix is intriguing. Do you recommend a particular bread to serve on the side? Great post!

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