In this case, Mark Bittman's Bouillabaisse from The New York Times fits the bill. It's delicious and I highly recommend this dish for the ones you love this Valentine's Day.
Tip: To make rouille, add 1/2 cup finely minced roasted, peeled and seeded red bell pepper, 2 cloves finely minced garlic and cayenne to taste to either homemade or store-bought mayonnaise.
We asked our beer expert and proprietor of St. Gambrinus Beer Shoppe in Brooklyn, Heather Burns, what we should pair with our bouillabaisse. Heather explained that the perfect pairing for such a naturally flavorful seafood stew should complement and not overpower or compete with the flavors. A light, crisp pilsner would be a perfect, refreshing beer to enjoy. She recommends the Von Trapp Bohemian Pils, a Czech-style Pilsner made in Stowe, VT and named after the Von Trapp family chronicled in one of her favorite childhood films, The Sound of Music. It’s everything you want in a pilsner: light-bodied, perfect for everyday drinking with the traditional German hops and comforting “biscuity” malts- a real crowd pleaser!
If you find yourself in Brooklyn, stop in and say hello to Heather at St. Gambrinus Beer Shoppe!
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