Ingredients
- Fish bones
- Tomato paste: 2 tbsp
- Fennel: 1/2 diced
- Onion: 1 diced
- Leek: 1/2 diced
- White wine: 1/2 cup
- Fish stock: 6 cups
- Lemon: 1
- Pernod: 2 tbsp
- Beefsteak tomatoes: 2 use canned if not in season
- Garlic: 2 cloves
- Bouquet garni: 1
- Egg yolks: 2
- Dijon mustard: 2 tbsp
- Extra virgin olive oil: 4 tbsp
- Garlic: 3 cloves
- Paprika: i tsp
- Saffron: 1 pinch
- Espelette pepper: 1 tsp
- Saffron: 2 pinches
- Fish stock: 5 tbsp
- Agar agar: o.9 gr
- Fennel: 1/2
- Olive oil: 1 tbsp
- Lemon juice: 1/2 tbsp
- Floury potatoes: 1
- Fish stock: 1 cup
- Butter: 1 oz
- Sea bream: 1 fillet. cut into four
- Sea bass: 1 fillet. cut into four
- Red mullet: 1 fillet. cut into four
- Mussels: 4
- Clams: 4
- Peeled raw shrimp: 4
- Lobster: 1 cut into four
- Scallops: 4
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