1kg various fish (bones and heads)
1dl white wine
5g star anise
50g sea bass
Chop the vegetables into a mirepoix and roast it with olive oil and garlic. Add the fish bones and shellfish shells, once the ingredients have dried add white wine, tomatoes and spices/herbs. Cover in ice and let it boil (very gently) for about 1 hour, then filter using a colander.
Cover the potatoes in salt and place them in the oven at 190 °C for about 1 hour; once ready peel and mash them and form a rectangular shape using a mould. Wet the potato rectangle in bouillabaisse and reheat in the oven for a few minutes. Roast the tuna, seabass, squid, shrimps, scampi with olive oil and place them on a plate on top of the potatoes with asparagus, baby carrots and baby fennel.
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