Bouillabaisse with Rouille

Most recipes for bouillabaisse call for fish broth to be made as their first part of the recipe. If you are the type to make fish broth, you probably have a recipe for it; if not, no recipe I could include would induce you to make it. You can go to a good fish market or specialty store and purchase ready-made fish broth or substitute a mixture of two cups bottled clam juice and two cups water.

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Saffron Risotto with Pan-Broiled Fennel Shrimp

“When you are making a risotto, you should be in perfect harmony with yourself. You shouldn’t be nervous or angry. It’s a ritual that is going to give you so much pleasure later that it’s worth spending 15 or 20 minutes over a hot stove stirring very slowly… It’s the dish of romance. If you rush it, it’s never good. (Pino Luongo, A Tuscan in the Kitchen, Potter, 1988)

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