I’m a ok cook, I cook all the time and can make reliable food for the family, parties and kitchen suppers.
I am making a bouillabaisse for a kitchen supper. So far so good, but my question is.... Cani make the rouille in advance and chill then warm through on the night?
I have made the bouillabaisse and will chill the broth. The fish/shellfish is being delivered tomorrow so will add that in fresh on the eve.
Will I kill everyone if I make the rouille ahead??
Please advise, google has been useless.
Thank you
