The second recipe I have to share this month is for a classic bouillabaisse, a seafood stew that reflects the best flavors of the Mediterranean: sun-ripened tomatoes, crisp white wine, good quality olive oil and fresh seafood. It's a lovely meal that only requires a glass of that chilled wine and some crusty bread to soak up the soup. While it's humble beginnings were as a simple meal for fishermen, it has become an elegant meal that's often featured at special occasions. With ingredients like lobster, mussels and saffron, it's not difficult to imagine why! My thought is that this makes a perfect meal to bridge the gap between winter and spring and embraces them both. What's more appropriate in winter than a hearty soup? And what's more welcoming to spring than a meal featuring fresh seafood, tomatoes and saffron, the stamen of a wild crocus? Therefore, I would argue that March is absolutely the best time to splurge on this wonderful dish. Enjoy!
