In a large pot, melt olive oil and butter over medium heat. Add the rest of the ingredients up to the garlic and cook, stirring occasionally, until the vegetables are tender but not browned, 5-10 minutes.

Now add the garlic and cook, stirring, for another couple of minutes. Do not scorch. Add the tomato paste and cook for a minute. Pour in the wine, bring to a gentle boil and cook for 3 minutes. Stir in the tomatoes with their juice and break up with a spoon. Add the fish stock, salt and pepper, and bring to a boil. Reduce heat, cover and simmer for about half an hour.

You can make this soup the day before and keep it in the fridge. When you’re ready to assemble the bouillabaisse, remove the star anise and orange peel, and heat it through over medium heat.

Meanwhile, in a large soup pot, bring 2 tablespoons olive oil to the smoking point over high heat. Add the clams and cook, stirring, for 2-3 minutes. Now pour in the warmed soup. Bring to a boil, reduce heat, and simmer for 3 minutes.

Stir in the monkfish and continue to cook, covered, for 1 minute. Then add the scallops and cook just until done, another 2-3 minutes. Discard any clams that have not opened and stir in the Pernod.

Serve with thinly sliced baguette rounds you have toasted lightly in the oven, and pass a bowl of rouille. The idea is to plop a dollop of rouille onto a crouton and place it into the soup, so the rouille gets stirred in and the croutons soak up the broth.

In a large stockpot, combine the fish and/or bones and heads with the water, wine, sliced vegetables and aromatics and bring the fish stock to a simmer over moderately low heat. Simmer gently for 30-45 minutes. Strain the fish stock well and set aside. Can be frozen.

Using a mortar and pestle, pound saffron until bruised and fragrant. Mix in a half teaspoon of boiling water and let sit for 5 minutes.

Meanwhile, combine bread crumbs with enough hot water or fish stock to make a loose paste. Add this to the saffron.

Now add garlic, salt and cayenne and pound into a fairly smooth paste. Mix in the egg yolk until thoroughly combined. Keep pounding and stirring constantly as you slowly drizzle in the olive oil (like making mayonnaise—start with just a couple of drops at a time!). Add more salt and cayenne if necessary. If you scare yourself with how garlicky it is, add a small pinch of sugar. But the strong flavor will dissipate in the soup and be delicious.