Chef's Table: Ciabatta-Wrapped Sea Bass (ABC News)
Combining the flavours of a saffron sauce with a tomato-fennel stew, and easily adaptable to kosher restrictions, this will definitely be gracing my dinner table in the near future (I’ll probably be leaving out the capers though, can’t stand those!
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Ciabatta bread is still relatively unknown here in Trinidad however gourmet stores and bakeries are increasingly including it in their offerings (I personally buy mine at Peppercorns when in a rush – the holes are not as large as one would like but the crust is wonderful).
Even better, why not try making your own?










This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
