From the ingredients, which must all be at room temperature, stir a garlic mayonnaise. Add a morsel of freshly toasted white bread croutons or slices. First, prepare a fish broth from the heads and tails. In a large saucepan, heat half of the olive oil, sauté leek, onion rings, celery slices, garlic, orange peel with fish scraps. Add diced tomatoes and bouquet garni. Extinguish with anise schnapps, pour cold water. Add 1/2 tsp sea salt and freshly ground pepper. Stew gently for 40 min. Shape into a large fine hair strainer. Squeeze out liquid with a wooden spoon and collect in a saucepan. Heat remaining sauté oil. Sauté fennel, half of the leek. Next add potato cubes. Pour water so that everything together is just covered. Season lightly with salt. Cook for about 15 minutes.
Then add everything to the strained fish stock form and blend with a hand blender. Add saffron and 2 tbsp. extra virgin olive oil, mix well and let it bubble. Small fish remain whole, larger ones are cut into pieces. Then, at the beginning, put the fish with the firm flesh into the hot broth. Let them simmer for 8-10 minutes. Then add the more tender fish to the slightly simmering clear soup for 5 minutes. If necessary, add hot water so that the fish pieces are slightly covered by the broth. Stir occasionally with a wooden spoon,
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