Florida Seafood Recipe

Grouper Thai Curry Bisque

(Photo Below)

Seafood-4340

Ingredients

Amount	Ingredient
4	tablespoons olive oil
4	6-ounce Florida grouper fillets, cut into 1-inch pieces
4	cups bottled clam juice or chicken stock
5	cloves Florida garlic, peeled and coarse chopped
1	cup Florida shallots, thinly sliced
4	small dried red chiles
2	tablespoons fresh Florida ginger, minced
1	large Florida fennel bulb, cut into 1-inch pieces
1	cup Florida carrots, cut into 1-inch pieces
1	tablespoon Thai green curry paste
2	tablespoons whole coriander seeds
1	tablespoon whole cumin seeds
1/2	tablespoon whole black peppercorns
1/2	cup Florida cilantro leaves, chopped, divided
1	cup unsweetened coconut milk
	Florida cilantro, chopped for garnish

Preparation
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. Add the garlic cloves and shallots to the pan; cook over moderately high heat until softened, 3-5 minutes. Add the chiles, ginger, fennel, carrots and curry paste. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the coconut milk and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer. Add the grouper; cover and simmer over low heat 5-7 minutes. Garnish with cilantro; serve hot.

Yield
6 servings

Nutritional Value Per Serving
Calories 361, Calories from Fat 175, Total Fat 20g, Saturated Fat 9g, Trans Fatty Acid 0, Cholesterol 58mg, Total Carbohydrates 15g, Protein 33g, Omega 3 Fatty Acid 0.01g

Look for "Fresh from Florida" ingredients at your grocery store.

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