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Thai-Coconut Bouillabaisse


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 ½ cups cold water

3 black peppercorns

1 bay leaf

1 teaspoon olive oil

1 cup chopped red bell pepper

½ 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

¼ cup chopped fresh basil

¼ cup chopped fresh cilantro

1 teaspoon salt

¼ teaspoon black pepper

1 (6-ounce) skinned halibut fillet or other lean white fish fillet, cut into 1-inch pieces

Lime wedges (optional)



Instructions Checklist

Step 1

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.


Step 2

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.


Serves 6


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