Our reasons to wait were simple: we were moving, so taking on big culinary projects was soon to go on hold for a spell, and we were really busy for much of May up until this past weekend. Making a big pot of fish soup was not even the initial plan to use up the rest of our Copper River salmon, as I had this lovely Gordon Ramsay recipe ready to go on Friday night–plans that quickly died when my train ride lasted three times as long as it should and it was pouring out and neither Michael nor I felt much like cooking anything by the time we both got home. The recipe wasn’t ideal anyway as our salmon was kind of hacked up after Wednesday’s paillards, so when I suggested using them as the firm fish in the bouillabaisse instead, Michael was immediately on board.