Bouillabaisse
"We won't dispute that Guillaume Sorrieu's bouillabaisse, from L'Épuisette, in Marseille, is the best of the best, but where does that leave the home cook with no access to fresh seafood from the Mediterranean? The trick is to look for the freshest local fish you can find and not to be afraid of improvising. That's what we've done here (forget serving the dish in two courses). The fish remains firm, the broth clear, the flavor sublime...."
INGREDIENTS
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For croutons12 to 16 (1/2-inch-thick) baguette slices3 tablespoons extra-virgin olive oil1 garlic clove, halvedFor soup1 (1- to 1 1/4 -lb) live lobster2 large tomatoes, peeled and coarsely chopped1 large onion, chopped4 garlic cloves, chopped1/2 cup
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