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Ingredients

• 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 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 (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
• 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 fillet or other lean white fish fillet, cut into 1-inch pieces
• lime wedges (optional)

Description

Another Great Recipe From My Cooking Light Magazine. I Love Seafood And This Is A Great Recipe. Be Sure To Reserve The Shells After Peeling The Shrimp; You'll Need Them To Make The Broth. Bouillabaisse Is A Classic Provençal Seafood Stew.

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