3 KEYLIME BISTRO-STYLE BOUILLABAISSE
Restaurant: Keylime Bistro
Serves 8 Step 1 of soup:
¼ cup olive oil 1 onion, chopped 4 ribs celery, chopped 4 cloves garlic, crushed ½ cup fresh basil, chopped 1 tablespoon Italian seasoning 2 quarts water 1 cup white wine (optional) 1 pound tomatoes, chopped 1 piece orange peel, 2-3 inches (no pith) 6-8 sprigs parsley 1 bay leaf 2 sprigs or 1 teaspoon thyme, fresh or dry 1 fennel bulb, chopped (optional) or 1 teaspoon dried fennel seed (optional) Pinch of saffron (optional) 2 teaspoons salt 6-8 peppercorns 5 large carrots, chopped 1 pound each: salmon, tuna, grouper, cut into 1-inch squares
Step 2, for last 10 minutes of cooking:
15 shrimp 1 pound scallops 8 small lobster tails 24 mussels 24 clams Garlic butter 1 cup white wine 1 cup Key lime juice ⅓ cup chopped parsley ½ cup chopped garlic 3 ounces Worcestershire sauce 2 pounds creamy butter French bread, sliced and toasted, 4 pieces per person
In a large pot or Dutch oven, heat olive oil over a medium flame. Add all of the above listed soup ingredients except shrimp, scallops,
mussels and lobster. Sauté slowly until onions are wilted and translucent.
Add shrimp, scallops, mussels and lobster and bring to a simmer. Simmer 10 minutes. Place toasted bread in bottom of each individual’s bowl. Place a piece of each type of fish and seafood over bread. Spoon broth over all.