Bouillabaisse

In a large pan with olive oil, roast the chopped fish bones and trimmings until they break down and a golden fond forms on the bottom of the pan.

Add diced carrots, onions, and celery to the pan. Season lightly and sweat the vegetables until they release their moisture.

Add all the spices and aromatics: coriander seeds, fennel seeds, peppercorns, star anise, saffron, orange zest, thyme, rosemary, and bay leaves. Sweat gently for 5 minutes.

Deglaze the pan with brandy, Pernod, and then white wine, reducing the liquid after each addition.

Add orange juice, a little salt, passata, and cold water. Stir to combine.

Bring the soup to a boil, then add diced tomatoes and chili. Reduce to a gentle simmer and cook for 40 minutes.

After simmering, pour the entire contents of the pot, including bones and spices, into a blender and blend until smooth.

Pass the blended soup through a fine chinois or strainer, pressing to extract all the liquid.

Return the strained soup to a clean pan, bring it to a simmer, and skim off any foam that rises to the surface.

Reduce the soup slightly to intensify the flavor, then adjust the seasoning with more orange juice, salt, tarragon, orange zest, and a little olive oil.

Pour the finished sauce into a large, wide pan. Add pieces of monkfish, whiting, and potatoes.

Nestle the oysters into the sauce. Cover the pan with parchment paper (cartouche) and place it in the oven to cook for 8 minutes.

After 8 minutes, remove the pan, lift the parchment, and add the clams, mussels, and agretti. Return to the oven for another 5 minutes.

Once all the shellfish has opened and the fish is cooked through, the bouillabaisse is ready to serve.