Barramundi with braised oxtail

Name: Barramundi with braised oxtail
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: European
Ingredients: 1½ litres (6 cups) veal stock; 4 barramundi fillets (160gm each); 1 tbsp olive oil; 20 gm butter; 1 small garlic clove, finely chopped; 1 thyme sprig; To serve: coarsely torn flat-leaf parsley; 30 ml vegetable oil; 1 kg oxtail pieces; 1 onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 3 garlic cloves; 2 thyme sprigs, leaves picked; 4 fresh bay leaves; 200 ml tawny Port; 6 white peppercorns; 1 star anise