Events Name That Fish Stew!
December 26 and January 5. 12, 19, 26. Learn hands-on skills to combine various vegetables, fish, and shellfish for a delicious tasting New England seafood stew also known as French bouillabaisse or Italian cioppino.
At the ready is North Atlantic fresh seafood to augment our local vegetable base. You'll also learn to make the spicy garlic accompaniment known in France as rouille which is spread on toasted slices of French baguette. Later you'll soak it up in the exceptional saffron broth!
Chef Ted will also talk about the history and differences of the dishes and/or ingredients.
Weather permitting you'll enjoy this fine New England, French, or Italian fish stew among the outdoor glory of countryside—or if chill is in the air, inside and by a fire.
Dates & Times
January 5, 12, 19, 26. Check Odyssey Events for upcoming dates.