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MEDITERRANEAN
FISH SOUP
SEA DREAM YACHTS
Sea Dream Yachts, carrying about 100 passengers, cruise
out of Nice for Mediterranean cruises in summer and
from St. Thomas for British Virgin Islands and Grenadines
cruises for most of the winter. Cruises from Miami in
November and December include Nassau, San Salvador,
Rose Island, and Key West. Sea Dream I and II have an
indoor dining room and an outdoor topside restaurant,
as well as room service. Guests can also raid the pantry
24 hours a day for cookies or a sandwich, just as they
would at home. These are small vessels; guests mix with
officers and staff, and shore excursions can include
nightlife opportunities when the vessels overnight in
such ports as Monte Carlo and St. Tropez, shopping with
the chef in local pastry houses, or golfing with officers.
Their recipe:
1 pint fish stock
1 shot Pernod
1 cup dry white wine
1 dash saffron threads
Onion, fennel, carrot, leeks, twig of thyme, shredded
1 tomato, garlic glove, diced
1 cup tomato juice
1 pound assorted seafood ( to your liking), cubed
Sea salt and pepper for seasoning
Bring the fish stock, Pernod, white wine, and tomato
juice to a boil, add the vegetables and put on slow
heat. Sauté the cubed seafood in olive oil and
add garlic and thyme (approximately 3-4 minutes). Then
pour the fish stock mixture over the seafood. Add saffron
and season with sea salt and pepper. Take it off the
heat and let it rest for about 5 minutes. Serve with
garlic crouton.
Yield: Serves 4
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