Caribbean Plate: Cayman-Style Bouillabaisse

By: Caribbean Journal Staff - November 26, 2014

By Sarah Greaves-Gabbadon
CJ Travel Editor

These chilly temps call for hot and filling dishes, and Grand Cayman’s Marriott Beach Resort delivers with this recipe for a hearty seafood stew. Teeming with tropical flavors, it’s a bowl of Caribbean comfort food that will see you through until your next island escape – or at least until your next meal.


5          ounces fish broth
4          strings saffron
3          large shrimp
4          ounces lobster (approx. half a lobster tail)
½        ounce diced and blanched green plantain
½        ounce diced and blanched sweet potato
½         ounce diced and blanched yucca/yam


Sautee the seafood in a frying pan with olive oil until cooked. Heat the green plantain, sweet potato and yucca, and arrange on the bottom of the serving dish. Place the cooked seafood on top of the root vegetables, and finish by pouring over the hot fish broth and garnishing with saffron strings.

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