Begin by cutting the fishbones in small pieces. For a bouillabaisse I prefer to use flat fish bones or red mullet bones. Also remove the eyes and gills, these are bitter.Â
Once the bones are clean let them drain for at least 10 minutes.
For the vegetables cut the onion in half and clean it. Then slice it in thin slices. Now also clean and cut the fennel and the garlic. The garlic needs to be a bit thicker, otherwise it will burn.
Then transfer the rinsed and drained bones in a container and also add the sliced onion, the fennel, the garlic, the coriander seeds, the star anise, the fennel seeds, the saffron, the canned tomatoes and the olive oil.Â
Let this marinade overnight in your fridge.
The next day you can transfer everything on an oven tray and toast it at 230 °C (446 °F) for 30 minutes. Every 10 minutes you need to mix it well to insure you get a beautiful color all around.
Once you’re happy with the color you can transfer it into a big pan.Â
Then deglaze the oven tray with the white wine and let it soak for 10 minutes in the oven.
After the 10 minutes pour it into the pan and also add the water with the tarragon. Let it simmer on a medium low heat for 45 minutes.
After that drain the bouillabaisse on a colander that’s lined with a fine sieve and let it drip for at least 30 minutes so you don’t waste a single drop.
Then let the sauce reduce till you’re happy with the flavor. While it’s reducing you need to remove any oils or protein that float on top. I rinse the ladle in hot water in between so insure I get a pure sauce.
Once you’re happy with the result you need to pass the sauce through a fine sieve once more. Tap the side of the sieve to speed up the process.
Then heat up the sauce once more and bind it with a couple cubes of cold butter. Keep on tasting in between till you’re happy with the flavor and thickness.
