• Friday, November 27, 2020

Eleven Experience Bahamas

ELEVEN EXPERIENCE – Bahamian Bouillabaisse with Chef Nikoya Lightbourne
By , Features Editor & Copy Editor
September 5, 2018

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.



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


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.


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