Jim and Lisa
at home in Tortola
Tortola British Virgin Islands
Jost Van Dyke Virgin Gorda Anegada Norman Island SCUBA Jim's B-Day-08 Carrot Bay 09 House The Shack Our Dogs
Jim Making bouillabaisse House 2010 Ballast Bay
Surrounded by the islands of Saint John, Jost Van Dyke, Virgin Gorda and many others.
The warm Caribbean waters lap at her sides: Jim and Lisa's new home.
| Jost Van Dyke | Tortola South Islands | Virgin Gorda | |
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International Airport (Beef island)
Long Bay Beach Resort
18° 23.85' N and 64° 41.35' W
For a larger picture click on Picture to enlarge
Waiting on local fisherman to get back while pelicans dive in for their own catch.
Me on the right picking the best lobster and explaining to my friend 'Dick' about lobster
Long Bays Executive Chef boiled the lobster for me as I have no big pot
Cane Garden Bay
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The drink on my right is saffron in Pinot Grigio at room temp
and last making the Bouillabaisse
Boil Lobster and remove meat from Carapace
Fillet fish, peel shrimp
sauté onions and peppers in butter with garlic and save
put fish heads, tails, bones, shrimp scales and crushed lobster body in pot with several quarts of water
add cut onions, peppers, Thyme, oregano, basil, half an orange, peel and all, Lemon juice, rosemary, cayenne pepper and saffron to stock pot and reduce
Filter liquid from stock pot and throw away solids
add saffron in wine (PG), olive oil, leeks and sautéed mix to cut up fish fillets, lobster meat and shrimp
boil several minutes until all is barely cooked and serve
You may toast some French bread in olive oil and butter and coat with:
Mayonnaise mixed with heavy cayenne pepper and garlic, float bread in Boillabasse
Reservations now being taken
Norman Island Jost Van Dyke Virgin Gorda SCUBA Jim's B-Day-08 Carrot Bay House-09 The Shack Our Dogs House 2010 Ballast Bay
email
Jim@Loren-Jim.com