Florida Department of Agriculture and Consumer Services

Grouper Thai Curry Bisque

Posted April 16, 2013 in Entrees, Grouper

Grouper Thai Curry Bisque


  • 4 tablespoons olive oil
  • 4 (6-ounce) grouper fillets, cut into 1-inch pieces
  • 5 cloves garlic, peeled and coarse chopped
  • 1 cup shallots, thinly sliced
  • 4 small dried red chiles
  • 2 tablespoons fresh ginger, minced
  • 1 large fennel bulb, cut into 1-inch pieces
  • 1 cup carrots, cut into 1-inch pieces
  • 1 tablespoon Thai green curry paste
  • 1 cup unsweetened coconut milk
  • 4 cups bottled clam juice or chicken broth
  • 2 limes, juiced
  • 1/2 cup fresh cilantro leaves, chopped for garnish


  1. In a large soup pot, heat the oil over moderately high heat.
  2. Add grouper pieces and sauté until just browned.
  3. Remove from pan and set aside.
  4. Add the garlic cloves and shallots to the pan; cook over moderately high heat until softened, 3 to 5 minutes.
  5. Add the chilies, ginger, fennel, carrots and curry paste.
  6. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  7. Add the coconut milk and broth and bring to a boil.
  8. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer.
  9. Taste and adjust seasoning with salt and pepper.
  10. Add the grouper and lime juice; cover and simmer over low heat 5 to 7 minutes.
  11. Garnish with cilantro; serve hot.


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