Thai-Coconut Bouillabaisse

• 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 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 pieces lime rind, strips
• 1 (13 1/2 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 fillets or (6 ounce) other lean white fish fillets, cut into 1-inch pieces
• lime wedge (optional)

1. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shrimp shells to pan; cook 3 minutes, stirring frequently.
2. Add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion to pan; cook 1 minute, stirring occasionally.
3. Stir in 2 1/2 cups water, peppercorns, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
4. Strain mixture through a sieve over a bowl; discard solids.
5. 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.
6. Add clams and mussels. Cover, reduce heat, and cook 2 minutes or until clams and mussels open. Remove from heat; discard any unopened shells.
7. 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.
8. 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.

jumbo shrimp, celery, carrot, onion, cold water, black peppercorns, bay leaf, olive oil, red bell pepper, tomato, fresh garlic, red curry, lime rind, light coconut milk, littleneck clams, mussels, fresh basil, fresh cilantro, salt, black pepper, other lean white fish, lime

Taken from www.food.com/recipe/thai-coconut-bouillabaisse-334721 (may not work)