For the broth: Preheat the oven to 350 degrees F. Roast the fish bones until brown, about 20 minutes.
In a large stockpot, add some olive oil and saute the fennel, carrots, celery, garlic and onions until soft. Add the bones, 4 gallons water, the wine, anise liqueur and saffron. Simmer the stock over medium heat until it has reduced by half, about 1 hour 30 minutes. Reserve 5 to 6 cups of the broth for the bouillabaisse, and freeze the rest for later use.
For the rouille: Combine the mayonnaise, garlic, anise liqueur, mustard and saffron in a blender or food processor and puree until smooth. This can be made in advance and refrigerated.
For the soup: Coat the bottom and sides of a large pot with some of the garlic butter. Place the pot over medium-high heat. Layer the salmon and tilapia in an even layer on the bottom of the pot, and then layer the calamari, clams, mussels and shrimp on top. Add the potatoes and zucchini. Add an additional tablespoon of garlic butter to the pot, and season with sprinkle with salt and pepper. Add the broth to the pot, bring the mixture to a boil over high heat and boil for 5 minutes with the lid on. Stir in the anise liqueur.
Generously toast the baguette and drizzle with the olive oil.
Portion the bouillabaisse in shallow dishes and garnish with the parsley. Serve with the toast and a dish of the rouille on the side.
Any combination of seafood and shellfish may be substituted.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Gabriel Viti