Step 1: Remove the fish fillets and cut them into pieces (set aside).

Step 2: Cut the head and the back into pieces.

Step 3: In a casserole dish, pour some olive oil and brown the fish head with the shrimp shells.

Step 4: Add butter and mix well.

Step 5: Mix with orange juice and white wine.

Step 6: Add the carrot, leek, onions, bay leaf, garlic, thyme, celery, star anise, peeled tomatoes, tomato paste (turmeric).

Step 7: Moisten with fish stock and cook for 45 minutes.

Step 8: Put the whole preparation in a blender and filter to keep only the broth.

Step 9: Return the broth in the pot, season with salt and pepper and bring to a boil.

Step 10: Lower the heat and add the squid, shrimp and fish meat to the broth and cook for another 5 minutes.

For the Aioli
Make a classic mayonnaise (egg yolk, olive oil, mustard) and add the grated garlic, 1 boiled potato crushed, 2 large spoons of fish soup, adjust the seasoning.

Serve the soup hot with grated cheese and croutons topped with aioli.