big sweet onion
garlic (cut in half)
First cut the fennel in thin slices on your mandolin. Then clean the onion and cut it as well. After that take the fishbones and remove any intestines. Cut the bones in smaller pieces. Then add the fennel seeds, the coriander seeds, the star anise, the cloves of garlic, the canned tomatoes, the cut fennel & onion, the olive oil and the saffron. Now mix everything and then let it marinate overnight in your fridge. The next day you can bake the bones in an oven of 250 degrees Celsius for 30 minutes. Once that’s done transfer it into a big saucepan. Deglaze the oven dish with the white wine and put this back in the oven for 10 minutes. Now add this to the pan together with the water and the tarragon. Make sure that’s everything is covered and let it simmer for 45 minutes. The drain it and let is sit for at least 30 minutes so you don’t waist a single drop. After that reduce the bouillabaisse for 75%. Meanwhile skim off any foam and oil with a ladle. Once it’s reduced put it through a fine sieve and keep it in your fridge for later.