Bouillabaisse with Genoese focaccia

Start by preparing the Genoese focaccia: in a bowl, pour the flour, the malt 1, and half of the water 2. Start kneading with a fork; once the liquid is absorbed, add a little more water and the crumbled yeast 3.

Continue mixing, slowly adding the remaining water. Now add the salt 4 and half of the oil 5, then start kneading by hand 6.

Once the oil is absorbed, transfer the dough onto the work surface 7, fold the dough by stretching it and folding it back on itself, gradually adding the remaining oil. When you have a smooth and homogeneous dough ball 8, cover it with the bowl and let it rest for 15 minutes at room temperature 9.

After the resting time, oil a baking tray and place the dough ball on it 10, then also oil the surface of the dough. Cover with plastic wrap 11 and let it rise for 50 minutes at room temperature. After this time, spread the dough inside the tray with your hands 12.

It should cover the entire surface; if the dough is too elastic, cover it again with plastic wrap and let it rest for another 15 minutes. Once spread, the focaccia should rise for 2 hours in the turned-off oven with the light on. Meanwhile, prepare the brine: in a bowl, pour the water 14, the oil, and the salt 15.

Emulsify with a whisk. After the 2 hours of rising, spread most of the brine over the focaccia 17, being careful to keep some aside to spread after baking. Press the dough with your fingertips to form the characteristic holes 18.

Let it rise for another 15 minutes at room temperature 19. Bake in a preheated static oven at 464°F (340°C) for 18-20 minutes. Once baked, remove it from the oven and brush the surface with the reserved brine 20. Finally, cut the Genoese focaccia into strips and set it aside 21.

To prepare the bouillabaisse, start by cleaning the fish, being careful to keep all the scraps. How to clean the seabass: remove the head 22, cut along the back, and gut it, then fillet it 23, remove the bones, and cut the fillets into small pieces 23. How to clean the scorpionfish: remove the fins and head, fillet it 34, and remove the belly.

Also, divide the scorpionfish fillets into smaller pieces 25. Handle the red mullets: remove the head 26, cut along the back and open them to obtain the fillets 27, then remove the belly. Again, cut into pieces.

How to clean shrimp: remove the shell, leaving the head and tail, then extract the intestine and set them aside 28. Finally, clean the small squids, removing the internal cartilage and innards 29, then cut them into strips 30.

Prepare the fish stock: in a saucepan, pour a drizzle of oil and the garlic with the germ removed 31, add all the fish cleaning scraps 32, and the peeled and chopped shallot 33.

Also add the rest of the cleaned and chopped vegetables: the celery 34, the carrots 35, and the onion 36.

Finally, add the cherry tomatoes cut in half 37 and brown everything for a few minutes. Deglaze with white wine 38, let it evaporate, then add the tomato paste 39.

Cover with water 40 and stir to dissolve the paste 41, then season with aromatic herbs: basil, marjoram, and thyme 42.

Cover with a lid and cook over low heat for 40 minutes 43. At the end of cooking 44, strain the stock 45 and keep it.

Proceed with cooking the fish: in a pan, pour a drizzle of oil, place the scorpionfish, red mullet, and sea bass pieces 46, and brown on both sides until golden 47. Remove them from the pan and add the red shrimp 48.

Sauté these too until golden 49 and set them aside. Still in the same pan, sear the squid 50 until golden 51, then set them aside.

Place the scallops in the same pan 52 and brown them until golden 53. Set these aside as well. Handle the mussels: in a saucepan, heat a drizzle of oil, then add the cleaned mussels 54.

Cover with the lid and cook over high heat until they open 55. Do the same for the clams 56 and cook just until they open 57.

Strain the cooking liquid from mussels and clams and keep it. Now peel the potatoes and cut them into 1/2-inch (1 cm) cubes 59. Blanch them for a few minutes and set them aside 60.

Now add 1 1/4 cups (300 g) of the mussel and clam cooking water to the stock 61, then return to the heat and flavor with saffron 62 and star anise 63.

Finally, add the potatoes 64 and continue cooking for 2-3 minutes. Everything is ready to assemble the dishes: place all the fish and shellfish on the bottom 66.

Cover with the stock 67 and finish with basil leaves, wild fennel, and pistachio flour 68. Your bouillabaisse with Genoese focaccia is ready to be served 69!