Bouillabaisse

Method

1. Fillet the fish, keeping the fillets aside. Set aside the heads and bones for the broth.
2. In a large pot, add the fish heads and bones. Turn on the heat and lightly toast them.
3. Add half an orange (cut into pieces) to the pot.
4. Add coarsely chopped leeks, celery, and carrots. Season with a little salt.
5. Add water until just covered. Cover and cook on medium-low heat for at least 40 minutes, preferably 1 hour.
6. In another pot, heat a little olive oil. Add garlic, thyme, shallot, celery, and carrots. Sauté gently.
7. Add potatoes (optional) and cook, stirring, until lightly browned.
8. Deglaze with pastis (or anise-flavored liqueur).
9. Add tomato, fennel seeds, paprika, and saffron. Stir.
10. Pour in the strained fish broth and add the orange peel. Simmer until potatoes are tender (about 20 minutes).
11. Cut the monkfish fillets into bite-sized pieces. Add to the simmering soup and cook for 3 minutes.
12. Add the other fish fillets (scorpionfish, galinella, etc.) and cook for 2 more minutes. Remove from heat.
13. Optional: Toast slices of bread and rub with garlic. Place in the bottom of serving bowls.
14. Ladle the soup over the bread and serve.