3 pounds fish bones
Olive oil, for sauteing
2 cups chopped fennel
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped garlic
1/2 cup chopped onion
2 cups dry white wine
1 cup anise-flavored liqueur, such as Pernod Anise
3 generous pinches saffron
1 cup mayonnaise
1 tablespoon chopped garlic
1 tablespoon anise-flavored liqueur, such as Pernod Anise
1 teaspoon Dijon mustard
3 to 4 tablespoons garlic butter
6 ounces salmon
6 ounces tilapia
4 ounces calamari
8 jumbo (16/20-count) shrimp
4 ounces peeled, cubed and roasted Yukon gold potatoes
8 slices lightly grilled zucchini
Salt and freshly ground black pepper
2/3 cup anise-flavored liqueur, such as Pernod Anise
1 baguette, sliced
Good-quality extra-virgin olive oil, for drizzling
1/4 cup chopped fresh parsley
Any combination of seafood and shellfish may be substituted.
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