Chef Overbaugh's Bouillabaisse with seared Tuna steak, Elderberry House Restaurant of Hotel Chateau du Sureau, Oakhurst, California, USA

Tuna Bouillabaisse

Chef Overbaugh's Bouillabaisse with seared tuna steak, shrimp, clams with Saffron Aïoli.
Erna's Elderberry House Restaurant of Hotel Chateau du Sureau.
While not an authentic Provençal Bouillabaisse,
who cares!? In the wrong hands, this dish could be a disaster, but Chef
Overbaugh balances the different tastes with dexterity especially the
sensitive use of the Saffron which never intrudes, just supports.

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