Le poupeton de bouillabaisse

It would be a shame to give the left-overs from a good bouillabaisse to the cat. For those pieces of fish remaining in bouillon which has jellied there is no problem. Just whip up the jelly; add a little finely chopped chervil, basil and tarragon; flavour the jelly with a squeeze of lemon juice and a little salt and freshly ground pepper if necessary; and spoon it over the fish pieces which you have tidied up, removing any unattractive bones, skin or flakes. Garnish each serving with two le