Quick—savor this hearty stew while it’s still chilly. The Duval's seafood bouillabaisse puts a signature twist on a French classic. Bouillabaisse, a traditional Provençal fish stew, originates from the port city of Marseille, dating back to 600 BC. Originally, it was a dish made with the leftover pieces of seafood on days when the catch was not being sold at the market. Unique in preparation method—ingredients added one at a time instead of all at once—the name stems from the French word bolhabaissa, meaning both “to boil” and “to reduce heat.”

Unlike the people of Marseilles, Duval’s keeps their fish fresh—this bountiful bowl of steaming seafood stew overflows with half of a North Atlantic cold-water lobster tail, jumbo shrimp, calamari, Prince Edward Island mussels and a fillet of fresh local Gulf fish, married in a rich roasted fennel and savory tomato broth. Served with a crisp Parmesan crostini to help soak up all the deliciousness, this bouillabaisse is one of a kind.

Duval's is a member of Nosh, the SRQ magazine content marketing program for local restaurants.

Duval's, 1434 Main St., Sarasota, 941-312-4001.