Cool Plates features dishes from across the country to help inspire chefs' creativity.
In this re-imagined version of the classic Marseillaise seafood stew bouillabaisse, executive chef Robert Carter poaches red snapper in a court bouillon scented with basil, lemon leaves and thyme sprigs, and covered with parchment paper.
Carter serves it with ravioli prepared with a basic crab cake mixture that he stuffs into pasta rather than frying or broiling it.
He serves the dish in tomato water that is spiced with Asian chile paste together with diced tomatoes and sautéed local Swiss chard.
The dish is garnished with Carter’s version of a rouille, which traditionally is served on a crouton with the bouillabaisse. Classically, it’s a spicy red paste made of garlic, red chiles, breadcrumbs and olive oil; Carter’s variation is green, and made with scallions and garlic.
He places the rouille atop the red snapper.