Name That Fish Stew! The answer may be bouillabaisse, cioppino, or a New England seafood stew—but the real pleasure is discovering what makes each variation distinctive.

You’ll learn how vegetables, fish, shellfish, herbs, and saffron come together in a rich, satisfying broth. Along the way, Chef Ted will share the history of these regional dishes, their subtle differences, and the techniques that make a memorable seafood stew.

What You’ll Prepare

• New England-style seafood stew with vegetables, fish, and North Atlantic coast shellfish
• Exceptional saffron broth
• Classic French rouille, a spicy garlic accompaniment
• Toasted French baguette for serving

What You’ll Learn

How to build flavor in a seafood broth

How to combine fish, shellfish, and vegetables

The similarities and differences among bouillabaisse, cioppino, and New England seafood stew

Timing techniques for perfectly cooked seafood

Professional techniques you can use in your own kitchen

The spicy garlic accompaniment known as aioli or rouille, is spread on toasted slices of a French baguette. You'll soak it up in an exceptional saffron broth.

Weather permitting, you'll enjoy this fine New England, French, or Italian fish stew among the glory of our outdoor countryside—or if a chill is in the air, inside by a fire.

Come join us for a relaxed and fun supper lesson.

• A two-person minimum is preferred, but contact us as we may have other singles on a waitlist.
• This experience repeats regularly on most weekend afternoons. If you need a change of day or time, please contact us.
• Visit our website for reviews and credentials.
• Leave a message or email us to discuss your options. 802-342-1513 / info@odysseyeventsvt.com
• Single or multi-location classes are also available via video conferencing. Contact us for this special programming.