Thai-Coconut Bouillabaisse

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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)

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