Ingredients

Sauce

1kg various fish (bones and heads)

1kg shellfish

1 carrot

1 onion

1 fennel

1kg tomato

5g saffron

1dl white wine

5g pepper

10g parsley

5g star anise

Stew

70g potatoes

50g tuna

100g squid

100g shrimp

100g scampi

50g sea bass

Method

Sauce

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.

Stew

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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