Inspired by this sub, I made a ramen-ish version of a local fish soup

Not a photo of ramen, but close ! I own a restaurant in the south of France, in Marseille. We serve bouillabaisse, a local fish soup specialty, and I've drawn a lot of inspiration from the techniques used to make ramen for my recipe.
I wanted to thank you all because I found so much inspiration, answers to my questions, and ideas on this subreddit. Special thanks to u/ramenlord for his very important work. Here’s my recipe for those who are interested or who might want to give their feedback.

Mix 500mL (2 cups) of Dashi with 600mL (2,5 cups) of a red mullet reduction. Add approximately 80 g of Miso Tare, salt, and rice vinegar if needed. This make arouns 3 bowls. I finally, add one shrimp, a few mussels, a fillet of red mullet, niboshi oil, and pepper.

Red Mullet Reduction:
* 1 kg of red mullets, coarsely chopped
* 1 bulb of fennel, thinly sliced
* 1 onion, thinly sliced
* 1 clove of garlic
* 2 tablespoons of tomato paste
* 75 mL (1/3 cups) of white wine
* 1.25 L (5,3 cups) of water

Cook the fish in oil and butter 10 minutes, deglaze with the white wine and put aside. In the same pan cook the vegetables until slightly browned. Add the tomato paste and water. Cook for 30 minutes, blend, and pass through a mesh sieve. Reduce by half.

Dashi:
The dashi is still a work in progress and evolves depending on the fishbones I can get, but usually, for 1 kg of fishbones, I use 3.5 L (15 cups) of water and 300 g of vegetables like onions, garlic, and green onions. I brown the fishbones in the oven a bit, then cover with water, add the vegetables, and simmer for an hour. Filter, add 80 g of katsuboshi and 50 g of niboshi, and try to keep it at around 60°C/140F for an hour. Filter.