08.12.2011 News Recipe of the Week from our Long Island Wine Press blog By Jane Starwood Share on Facebook Facebook Created with Sketch. Share on Twitter Twitter Created with Sketch. Share via email Mail Created with Sketch. RANDEE DADDONA PHOTO | Bouillabaisse with Saffron Fennel Broth, prepared by chef Noah Schwartz of Noah's Restaurant, Greenport. Chef Noah Schwartz shared this recipe for bouillabaisse, a hearty fish and shellfish stew, traditionally flavored with tomatoes, onions, garlic, white wine, and saffron on our LI wine press blog: Check it out.