Bouillabaisse
Fraser River Sockeye, Alaskan cod and crab meat, Oregon bay scallops, wild pacific prawns, Penn Cove claims are added one at a time, in a certain order, and brought to a boil giving it that ocean flavor. Bouillabaisse is served with a rouille, made of olive oil, garlic, saffron, and pepper on grilled slices of bread.
