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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.