I've messed around with bouillabaisse from time to time, mostly when I had an abundance of fish scraps. For the new menu, I decided to revisit it and try to spin it a little more while keeping it simple. Kinda the running theme here....simple and comforting.
Pan seared diver scallop and shrimp, israeli couscous, golden beet, blood orange fennel broth, roasted jalapeno and basil rouille. I'll upload a pic when I get home tonight. Till then.......
Friends Who Forage
1 year ago
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