Learn Chef Anne Burrell's tricks to restaurant-ready Cod and Shrimp in Fennel and White Wine Broth. Expertly seared seafood, served with market fresh vegetables in a homemade seafood and pernod broth. On the side, Bresaola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano finds the perfect balance of flavors and textures.
Guy's steaming a pot of his Monsoon Mussels, swimming in a spicy Asian white wine-curry broth. Sop up that delectable broth with grilled ciabatta slices or Guy's Asian Street Fries, equally delicious dunked in spicy soy-vinegar sauce. Creamy Flaming Panna Cotta with flambéed cherry sauce makes a dramatic finale.