Ingredientes para Thai Coconut Bouillabaisse
- Jumbo Shrimp
- 1 cup celery, chopped (divided)
- 1 cup carrot, chopped (divided)
- 1 cup onion, chopped (divided)
- Cold Water
- Black Peppercorns
- 1 bay leaf
- Olive Oil
- Red Bell Pepper
- Chopped Tomato
- Fresh Garlic
- Red Curry Paste
- Lime Rind
- Light Coconut Milk
- Littleneck Clams
- 1 pound mussels, scrubbed
- Fresh Basil
- Fresh Cilantro
- Salt
- Black Pepper
- Halibut Fillets
- Lime Wedge
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Coconut Bouillabaisse? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Thai Coconut Bouillabaisse
- Prepare the Shrimp Stock: In a medium saucepan over medium heat, coat the pan with cooking spray. Add 1 cup of shrimp shells and cook for 3 minutes, stirring frequently.
- Add 1/2 cup chopped celery, 1/2 cup chopped carrot, and 1/2 cup chopped onion. Cook for 1 minute, stirring occasionally.
- Pour in 2 1/2 cups of water, 1 teaspoon of black peppercorns, and 1 bay leaf. Bring to a boil.
- Reduce heat and simmer for 30 minutes, stirring occasionally. Strain the mixture through a fine-mesh sieve into a bowl, discarding the solids.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the remaining 1/2 cup chopped celery, 1/2 cup chopped carrot, and 1/2 cup chopped onion. Cook for 3 minutes, stirring occasionally.
- Add 1 chopped bell pepper and cook for 1 minute, stirring occasionally.
- Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 3 minced garlic cloves, 2 tablespoons of Thai green curry paste, and the zest of 1 lime. Cook for 2 minutes, stirring frequently.
- Add the Shrimp Stock and 1 (13.5 ounce) can of full-fat coconut milk. Bring to a boil.
- Add 1 pound of scrubbed clams and 1 pound of scrubbed mussels. Cover, reduce heat, and cook for 2 minutes, or until the clams and mussels open. Discard any unopened shells.
- Add 1 pound of peeled and deveined shrimp and 1 pound of halibut fillet, cut into 1-inch pieces. Stir in 1/2 cup of chopped fresh basil leaves.
- Cover and let stand for 5 minutes, or until the shrimp and halibut are cooked through.
- Discard the lime zest.
- Serve: Place 2 clams and 2 mussels in each of 6 bowls. Divide the shrimp and fish evenly among the bowls. Ladle 2/3 cup of the broth mixture over each serving.
- Serve immediately with lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
15g
Fat
3g
Carbs
3g
