Another thread got me wondering.
Does anyone here make a seafood lasagna?
I never have though fresh seafood is always available.
The same types of seafood you'd put in a bouillabaisse? Crab/firm white fish/mussels/shrimp-prawns etc.
I like to make a double recipe and freeze individual portions. Does freezing the seafood, which in some cases mean it will be refrozen have an adverse effect?