Guy Fieri is chillin' in his kitchen with a special guest, Chilli from TLC! They're making Bouillabaisse with seared halibut — we're talking clams, mussels, shrimp and a nice piece of seared halibut, all served in tomato-fennel broth and topped off with a dab of Garlicky Rouille. There's Sundried Tomato Sourdough Toast on the side, and Chilli's cooking up her crab Stuffed Portabellos, topped with parmesan cheese.
Sunny Anderson fills up with a pot of Fish and Fennel Stew, light yet satisfying with flaky cod fillets poached in a tomato-white wine broth. To go with that, Sunny's Goat Cheese and Thyme Crackers outshine the supermarket varieties hands-down, and they couldn't be easier to make. Finally, Sunny's Quick and Creamy Fruit Salad is a fun and tasty dish of mixed fruit in a creamy coconut-yogurt dressing.
Sunny Anderson keeps it classic in the kitchen with two easy dishes that stand the test of time. Beef and Barley Stew is brimming with root vegetables and a rich red wine broth, perfect for sopping up with a slice of Crusty Pepper Bread. The Shiraz from the recipe is perfect to sip on, too! Strawberry Arugula Salad with Sweet Lime Vinaigrette makes a light and refreshing side.