Since returning from Bordeaux, I always made pasta, or bread and cheese or meal that I have showed here, nothing particularly interesting. Tonight I just made my first fish (head) soup. I followed a French Bouillabaisse soup recipe but not used the same fish. There were all types of fish heads I have been collecting for several months. I cut the head off before I cooked the fish and I tossed the heads in the freezers. There must be 3 pounds of heads.
Tomatoes, fennel, onions, garlic were roughly chopped. I added bay leaves and orange zest. As spice, there were dried chili flakes, White pepper and saffron. And finally a splash of Pastis. Steamed some potatoes and they were added in the final soup. The Aïoli wasn’t very successful, I added too much mustard (egg yolk, mustard, garlic and olive oil).
The grinding was the most time consuming part…it was almost discouraging.
2 tablespoon of Pastis enhanced the anise, fennel flavour.
I would say it was a success…and costed nothing! 
