Course Detail: Poaching: Bouillabaisse-Provencal Classic Seafood Stew
Get a taste of Southern France with this classic fish stew, served with saffron aioli and crusty French bread croutons. Learn the technique of poaching your fish in a redolent stock. You will quickly become "hooked" on your new cooking knowledge and skills. Bring a knife, apron and take-home containers.
Saturday, March 9, 2019, CUL 119 (seats remaining)