I had bouillabaisse in Berlin (at KaDeWe food court) that was sort of life altering. I've had dishes falsely called bouillabaisse in the past, but I never got what was so special about it until now. I must make it!
What I am most concerned with at present is the base stock. I have never made a fish stock before, so I'm looking for tips. If possible, I'd like to make a basic stock to have on hand in the freezer so extra tips in that direction are especially appreciated.
I have access to all kinds of whole fish via our local Asian markets, and I think I can get some good stock parts from them too. I know for sure that they carry cod heads, as well as various "little fish". I saw the use of tiny fish recommended in Tony Bourdain's Les Halles cookbook...does not seem too common to do this, but if it works...?
any and all advise greatly appreciated.