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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