Jacques and Claudine conjure up happy memories of family vacations at the beach with a fresh, informal seafood supper. Inspired by the catch of the day, they start with moist, delicate Steamed Scrod Norma in an easy lemon dressing. Then, Jacques recreates a classic Bouillabaisse, Long Island-style, brimming with fresh local fish, mussels, and shrimp, with a lusty, garlicky rouille sauce to ladle on top. Apricot Savarin with Fruit, a delicate liqueur-soaked cake, finishes the feast on a light and colorful note.
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