1 whole red snapper, about 2 lbs (ask your fishmonger to clean and scale) (a, b) 3-4 tbsp olive oil 2 medium onions, chopped 2 carrots, chopped 4 garlic cloves, split, germ removed, chopped finely 1 small fennel bulb, tripped, core removed, chopped 28 oz canned plum tomatoes 6 oz tomato paste 3 pinches saffron threads 3 tbsp Pastis plus more per serving 1 wide strip of orange zest with pith removed bouquet garni: 2 parsley springs, 2 thyme leaves, 1 bay leaf (I used dried and it worked fine), tied together or wrapped in cheesecloth salt and pepper dash of cayenne