Cleaned fish bones and heads, lobster bodies and/or shrimp shells
1/4
c
Olive oil
2
Carrots
3
Stalks celery
1
lg
Leek, split and washed
2
md
Onions
1
sm
Fresh fennel bulb, greens only or 2 tablespoons fennel seeds
3
lg
Garlic cloves
1
cn
(15 1/2-ounce) plum tomatoes, drained
1/2
ts
Saffron threads
1
tb
Dried thyme
1
tb
Dried oregano
2
Bay leaves, (up to 3)
2
ts
Salt
1
ts
Whole black peppercorns
2
Bay leaves
1
c
Dry white wine
2
qt
Fish stock
2
qt
Water
INSTRUCTIONS
Wash the fish bones well in cold, clean water to remove impurities. Split
the lobster shells and clean by removing the light green tomalley (liver)
in the body cavity and the feathery gills at the head section. Save the
peeling from fresh cooked or raw shrimp. Discard the digestive tract, but
save the heads if any.
In a large stock pot heat olive oil and fish bones, lobster shells and
shrimp shells. Cook over medium heat for 20 minutes to give broth a rich
flavor. Meanwhile, put the vegetables in a food processor fitted with a
steel blade and pulse to finely chop.
Add the vegetables to the stock pot and saute them along with the fish
bones for 15 minutes to sweat and caramelize the vegetables. Add the
tomato, saffron and other herbs and seasonings and continue to saute for 10
minutes. Stir to ensure that nothing burns or sticks to the bottom of the
pan. Add the white wine and reduce by half. Add the fish stock and water
and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy
particles that rise to the surface during cooking. Drain through
cheesecloth lined sieve and cool in an ice bath.
Recipe by: Cooking Live Show #CL8875 Posted to MC-Recipe Digest V1 #608 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997
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