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Ingredients

• 1 x 600 g monkfish
• 1 x 500 g John Dory
• 2 x 250 g red mullet
• 1 x 500 g bonito
• 1 x 600 g sea bass
• 2 x 300 g scorpion fish
• 12 x Oysters
• 12 lrg Shrimps
• 150 gm Minced onions
• 50 gm Minced celery
• 100 gm Fennel root
• 1 x Red pepper, seeds removed
• 1 x Green pepper, seeds removed
• 4 x Cloves garlic
• 1 x Chilli pepper
• 1 x Bouquet garni
• 300 gm Fresh tomatoes, seeds removed
• 2 1/2 dl White wine
• 1 1/4 lt Water or possibly fish stock
•     Salt and pepper
•     Star anise
• 2 Tbsp. Minced parsley
•     Fresh thyme
• 2 x Cloves garlic, minced
• 1 sm Chilli, crushed
•     Saffron
•     Extra virgin olive oil
• 24 x Toasted sliced baguette
•     Extra virgin olive oil
•     Garlic
• 1/2 x Red chilli
• 2 x Roasted red peppers, seeds removed
• 1 sm Cooked potato
• 1/2 Tbsp. Tomato paste
• 2 x Cloves garlic, minced
•     Saffron
• 1 x Egg yolk
• 2 dl Extra virgin olive oil
•     Salt and pepper

Description

Scale And Gut The Fish. Cut Off The Heads And Tails And Reserve For Making The Soup Base. Cut The Fish Into Even Slices. Marinate The Sliced Fish In Extra Virgin Olive Oil, Garlic,…

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