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.
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.
