Julee Rosso, Sheila Lukins
8 to 10
By Julee Rosso and Sheila Lukins
This is the ultimate fisherman’s stew, served with a great rouille, crusty bread, a green salad, and fresh fruit. It is just the perfect festive meal. We like to round it out with a rough red wine: Chianti, Zinfandel, or a Côtes du Rhône.