3 KEYLIME BISTRO-STYLE BOUILLABAI­SSE

RSWLiving - - Cheers - 11509 Andy Rosse Lane, Cap­tiva Is­land; 239-395-4000; cap­ti­vais­landinn.com

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.