Tip on bouillabaisse. Make it, just about 2/3 finished, the day before you want to serve it. Refrigerate, tightly covered, overnight. Rewarm slowly, starting about 45 minutes before you want to serve.
Also, if at all possible, use the Mediterranean scorpion fish, the rascasse.
Bon appetit!
26 posted on 11/12/2011 10:25:57 AM PST by SAJ
(What is the next tagline some overweening mod will censor?)