Thai-Coconut Bouillabaisse Recipe

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Ingredients

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Nutrition

414

Calories

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Ingredients:

Serving

cooking spray
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 tsp olive oil
1 cup chopped red bell pepper
1/2 cup chopped tomato
1 tbsp minced fresh garlic
1 tsp red curry paste
4 (2
1 (13.5-oz) 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 tsp salt
1/4 tsp black pepper
1 (6-oz) 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. Try any number of rosés from California. One of my favorites: Saxon Brown Flora Ranch Rosé 2006 from Chalk Hill ($20). —Karen MacNeil

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	413.67 Kcal (1732 kJ)
Calories from fat	158.29 Kcal
		% Daily Value*
Total Fat	17.59g	27%
Cholesterol	56.2mg	19%
Sodium	1387.1mg	58%
Potassium	432.77mg	9%
Total Carbs	30.81g	10%
Sugars	4.27g	17%
Dietary Fiber	3.06g	12%
Protein	11.91g	24%
Vitamin C	41.1mg	68%
Vitamin A	1mg	34%
Iron	15.7mg	87%
Calcium	70.4mg	7%

Amount Per 100 g
Calories	116.37 Kcal (487 kJ)
Calories from fat	44.53 Kcal
		% Daily Value*
Total Fat	4.95g	27%
Cholesterol	15.81mg	19%
Sodium	390.21mg	58%
Potassium	121.74mg	9%
Total Carbs	8.67g	10%
Sugars	1.2g	17%
Dietary Fiber	0.86g	12%
Protein	3.35g	24%
Vitamin C	11.6mg	68%
Vitamin A	0.3mg	34%
Iron	4.4mg	87%
Calcium	19.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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