Eleven Experience BahamasELEVEN EXPERIENCE – Bahamian Bouillabaisse with Chef Nikoya Lightbourne
Although the Eleven Experience’s Bahama House in Harbour Island has only 11 rooms, it packs a punch way, way above heavyweight-class hotels. Executive Chef Nikoya Lightbourne après beach is reason enough to visit. A Bahamian native, she serves up traditional Caribbean cuisine with Riviera élan. Her Johnnycake and crab Benedict is one of our top breakfast experiences in the world.
Chef Niki was generous enough to share her recipe for Bahamian bouillabaisse. Combining seafood with aromatic spices, it calls up images of sparkling sand and turquoise waters and embodies everything we love about the Eleven Experience. It will tide you over until your next stay.
Pour olive oil into high-sided 18” sauté pan over medium-to-low heat. Add onions, celery, bay leaves, spice leaves, cinnamon stick, garlic, scotch bonnet pepper, and fresh thyme. Sweat until onions and celery are translucent.
Add tomato paste and stir, toasting mixture a little on the bottom of the pan. Deglaze the pan with 2 cups of white wine, fully dissolving the tomato paste. Add the 4 cups of reserved seafood broth and the can of petite diced tomatoes. Bring to a boil, adding salt (to taste), clove, and allspice. Bring pan to a low simmer and add conch, carrots, and potatoes. Let simmer for approximately 8-10 mins.
Remove cinnamon stick, spice leaves and bay leaves. Add mussels to pan. Let simmer for 5 minutes (remove all unopened shells). Add red snapper and king prawns to pan. Simmer for another 5-7 minutes, or until king prawns are done. Stir in remaining cup of white wine, turn off heat and let stand for 5 mins.
Portion bouillabaisse into 2 deep serving bowls, placing spiny lobster tail as the centerpiece, and garnish with grilled French bread and celery leaves.