Thai Bouillabaisse

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The Broth

1 cup water

2 cups dry unsweetened coconut flakes

1 (14-ounce) can coconut milk

1/4 cup heavy cream

1 yellow onion

1 carrot

2 celery stalks

2 stalks of lemongrass

2 tablespoons fresh lime juice

6 kaffir lime leaves (optional)

1 tablespoon whole black peppercorns

4 tablespoons Thai fish sauce

3 cups clam juice

3-inch knob of ginger, julienned

6 garlic cloves, thinly sliced

3 serrano chiles, stemmed, seeded and thinly sliced

Salt and white pepper to taste

The Seafood

2-inch knob of galangal, peeled and smashed (optional)

1/2 pound shrimp (medium to large size)

2 pounds mussels

2 pounds clams

1 pound rock fish fillet, cut into chunks (rock cod, snapper etc.)

1/2 pound scallops (medium to large size)

The Garnish

Cilantro sprigs

Thinly sliced green onions

Thai basil (optional)

Wood ear mushrooms, soaked, squeezed dry and julienned (optional)

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