Seafood Stew with Fennel and ThymeNoel Barnhurst
NORMANDY
In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.
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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.