• Saturday, July 21, 2018

Best seafood recipe

CHEF NIKI’S BAHAMIAN BOUILLABAISSE
July 11, 2018
Ingredients

1 14½ oz can Petite diced tomatoes
¼ cup Tomato paste
3ea Bay leaves
2ea Cinnamon stick
1tsp Allspice
¼ tsp Cloves
1tbsp Fresh thyme
3 Cloves garlic
¼ Scotch bonnet pepper, Minced (no seeds) (may omit entirely)
1 cup Potatoes, Cut into 1” cubes
1 cup Carrots, Cut into 1” pieces
½ cup Yellow onion, Cut into ½” dices
4 cups Celery, Cut into ½” dices, Reserve fronds for garnish
4 Cups Seafood broth, Reserved from tenderizing broth
3 Cups White wine

4 med. Pieces French bread, Drizzled with olive oil and marked on hot grill
5tbsp Olive oil
2tbsp Kosher salt

1/oz Spiny lobster tail, Split in half, dressed with lime, garlic, and salt: marked on hot grill, cut-side down, finished in oven
1/oz Red snapper, Cut into 4 pieces, sprinkled with salt and pepper and pan-seared on high heat
8 oz French conch, Tenderized (well beaten), boiled in 6 cups of lightly salted water until tender (reserve 4 cups of broth)
6ea King prawns, Cleaned and deveined
1 doz Mussels, Scrubbed and rinsed

Directions

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.

Presentation

Portion bouillabaisse into 2 deep serving bowls, placing spiny lobster tail as the centerpiece, and garnish with grilled French bread and celery leaves.

 

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