On today’s episode, we go on a journey with Eric to follow the birth a new dish. Eric travels to coastal Livorno in Tuscany where he starts the day early in the morning at the local fish and vegetable markets. He then heads into the kitchen to watch the preparation and enjoy eating a traditional fisherman’s stew called cacciucco. Inspired by this red wine fish stew, we next join Eric at his restaurant as he and his team of chefs create a new dish using these traditional flavors with new techniques. Back home, Eric shows us how to prepare a home kitchen version of the codfish Basquaise they created at Le Bernardin.