Cool Plates features dishes from across the country to help inspire chefs' creativity. In this re-imagined version of the classic Marseillaise seafood stew bouillabaisse, executive chef Robert Carter poaches red snapper in a court bouillon scented with basil, lemon leaves and thyme sprigs, and covered with parchment paper. Carter serves it with ravioli prepared with a basic crab cake mixture that he stuffs into pasta rather than frying or broiling it. He serves the dish in tomato water that ...

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