Instructions: In a hot oven-proof skillet coated with olive oil, sautee rice, shallots, 1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.

In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.

For the Thai Bird Chile Aioli: In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Will keep in the refrigerator for 2 weeks.

For Plating: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.

This recipe yields 6 servings.

Suggested Wine: Bandol Rose Domaine Tempier, 1998

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