Grouper Thai Curry Bisque
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 6 Servings • 20 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 4 Tbsp. olive oil |
| 4 (6-oz. ea.) grouper fillets, cut into 1-in. pieces |
| 5 cloves garlic, peeled and coarse chopped |
| 1 c. shallots, thinly sliced |
| 4 small dried red chiles |
| 2 Tbsp. fresh ginger, minced |
| 1 large fennel bulb, cut into 1-in. pieces |
| 1 c. carrots, cut into 1-in. pieces |
| 1 Tbsp. Thai green curry paste |
| 1 c. unsweetened coconut milk |
| 4 c. bottled clam juice or chicken broth |
| 2 limes, juiced |
| 1/2 c. fresh cilantro leaves, chopped for garnish |
Directions:
1. In a large soup pot, heat the oil over moderately high heat. Add grouper pieces and sauté until just browned. Remove from pan and set aside.
2. Add the garlic cloves and shallots to the pan; cook over moderately high heat until softened, 3-5 min. Add the chilies, ginger, fennel, carrots and curry paste. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 min. Add the coconut milk and clam juice or broth and bring to a boil.
3. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 min. longer. Taste and adjust seasoning with salt and pepper. Add the grouper and lime juice; cover and simmer over low heat 5-7 min. Garnish with cilantro; serve hot.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutrition:
Calories: 280; Calories From Fat: 119; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 58mg; Total Carbs: 10g; Protein: 30g;