There’s a lot to love about seafood, from smokey salmon to crispy calamari and fish tacos. But when it comes to perfecting a seafood dish at home, it can seem like a daunting — not to mention smelly — task.
That’s why some professionals are hoping to demystify some common fish phobias with a new weekly cooking class right here in Ottawa.
School of Fish guides amateur chefs with a range of seafood specialities, all under the instruction of such experts as Pelican Market and Grill executive chef Ben Baird and seafood expert Nathan Rogers.
Here’s an at-home version of mussels in white wine cream sauce Baird shared on CBC Ottawa’s All In A Day:
read original article
view recipe
