Island Recipes

Seafood bouillabaisse (Serves 8)

24 Oz lobster
16 shrimp
8 Oz grouper, sliced lengthwise
4 1/2 Oz scallops, sliced
1/2 Lb mussels
White wine, Pernod (to taste)
Pinch of Saffron, chopped parsley
salt and white pepper
1/2 cup diced onions
1/2 cup diced potatoes
1/2 cup diced leeks
1/2 Cup diced celery

Combine all ingredients in a skillet with two qts water. Heat Mixture unit until it has the bright yellow colour of saffron.


Conch Chowder (Serves 6)

6 conch, tenderized with a mallet and finely chopped
3 green pepers, diced
1 head celery, chopped
3 onions, diced
3 potatoes, chopped
Pinch of Salt, Accent, thyme and tomato paste

Combine first five ingredients in two quaters of water. Bring to a boil and cook about 30 minutes. Add more water if required. Add salt, accent and thyme to taste. Add tomato paste for colour.