Poached Red Snapper

Poached Red Snapper with Fennel, Shellfish and Sauce Bouillabaisse

 

Notes: We both chose this for the main course. The snapper was poached to a "t" and was very tasty. I'm not exactly a calamari fan, and while I'm sure these were prepared well, I still found them a bit too chewy (rubbery?) for my taste. I did like the mussels, though. The fennel and fingerling potatoes were pleasant additions. But without a doubt, the real star of this dish was the bouillabaisse sauce. Reduced down to its seafood-based essence, it was supremely flavorful without being overly fishy.

Done