Thai-Coconut BouillabaisseFrom fluffy24 8 years ago
- cooking spray shopping list
- 1 pound jumbo shrimp, peeled and deveined (reserve shells) shopping list
- 1 cup chopped celery, divided shopping list
- 1 cup chopped carrot, divided shopping list
- 1 cup chopped onion, divided shopping list
- 2 1/2 cups cold water shopping list
- 3 black peppercorns shopping list
- 1 bay leaf shopping list
- 1 teaspoon olive oil shopping list
- 1 cup chopped red bell pepper shopping list
- 1/2 cup chopped tomato shopping list
- 1 tablespoon minced fresh garlic shopping list
- 1 teaspoon red curry paste shopping list
- 4 (2 x 1/2–inch) lime rind strips shopping list
- 1 (13.5-ounce) can light coconut milk shopping list
- 12 littleneck clams, scrubbed shopping list
- 12 mussels, scrubbed and debearded shopping list
- 1/4 cup chopped fresh basil shopping list
- 1/4 cup chopped fresh cilantro shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1 (6-ounce) skinned halibut fillet or other lean white fish fillet, cut into 1-inch pieces shopping list
- lime wedges (optional) shopping list
How to make it
- 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.
The Cookfluffy24 Cranston, RI
The Rating3 people
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