Step-by-Step Instructions

1. 1.Roast Fish Bones and Aromatics

   In a robust, heavy pan, roast the fish bones in olive oil until golden brown. Add diced carrots, onions, fennel, garlic, and orange peel to the pan. Sauté until softened, then add cumin seeds, star anise, and fennel seeds, stirring for 1-2 minutes until fragrant.

2. 2.Deglaze and Simmer the Stock

   Deglaze the pan with brandy, stirring to scrape up any browned bits. Add Pernod, then white wine, allowing the alcohol to cook off. Stir in the passata and enough water to cover all ingredients. Add diced fresh tomatoes and a sliced red chili. Bring to a simmer and cook for at least 40 minutes.

3. 3.Blend and Strain the Stock

   Carefully transfer the entire contents of the pot, including bones and vegetables, into a blender. Blend until completely smooth. Pass the blended soup through a fine-mesh sieve into a clean pot, pressing down on the solids to extract all liquid. Discard the solids.

4. 4.Reduce and Season the Bouillabaisse Base

   Place the strained bouillabaisse base back on the heat. Skim off any foam that rises to the surface. Reduce the stock for a bit of intensity. Season with a squeeze of fresh orange juice, a tiny bit more salt, and a drizzle of olive oil.

5. 5.Cook Fish and Shellfish

   Pour the bouillabaisse base into a large, shallow oven-safe pan. Add the portioned monkfish, whiting, and red mullet fillets, along with par-boiled small potatoes and shucked oysters. Place a cartouche (parchment paper lid) over the fish and cook in the oven for about 8 minutes.

6. 6.Add Remaining Shellfish and Finish Cooking

   After 8 minutes, remove the pan from the oven. Lift off the cartouche, gently turn over the fish pieces. Add the cleaned clams, mussels, and agretti (sea beans) to the pan. Cover again with the cartouche and return to the oven for another 5 minutes, or until all shellfish have opened and the fish is cooked through.

7. 7.Serve the Bouillabaisse

   Carefully remove the bouillabaisse from the oven. Garnish with fresh parsley. Serve immediately, accompanied by saffron aioli on croutons.