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.
posted on 11/12/2011 10:25:57 AM PST
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Thx for the tips....this will be the first time making this and am anxious to try it....
posted on 11/12/2011 10:31:35 AM PST
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