Find out how the French seafood stew, Bouillabaisse, has evolved over the past few decades and how it's being prepared in 2017 at one Vermont restaurant.
Seven Days food writer, Hannah Palmer Egan, looks back at the origins of Bouillabaisse and the techniques used today by chef Dana Hansen at 506 Bistro & Bar in Woodstock, Vermont.
Read Egan's full story in the Seven Days article, "One Dish: Swooning Over Bouillabaisse at 506 Bistro & Bar."
