Bouillabaisse with Genovese Flavors

Method

1. Clean the fish: branzino, scorfano, triglie, and gamberi. Fillet them, keeping the heads, bones, and shells for the fumet.
2. In a pot with oil, sauté the garlic (germ removed). Add the fish trimmings and let them brown for a few minutes.
3. Add the shallots, celery, carrots, onions, and cherry tomatoes. Cook for a few minutes.
4. Deglaze with white wine, then add tomato paste and water. Stir in the aromatic herbs: basil, marjoram, and thyme. Let simmer for about 40 minutes.
5. In a separate pan, sear the fish fillets (branzino, scorfano, triglie) and prawns in oil. Sear the calamari as well. Set aside.
6. Prepare mussels and clams: open them in a pan and collect their liquid.
7. Strain the fumet, add the mussel and clam liquid.
8. Add saffron, precooked potato cubes, and star anise to the fumet. Cook for 2–3 minutes.
9. To plate: arrange the seared fish, mussels, clams, calamari, and prawns. Pour the fumet over. Garnish with pistachio flour, fresh basil, and fennel fronds.