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Seafood Stock

This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.

  • servings: 8

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Ingredients

  • 1/2 cup olive oil
  • 2 medium Spanish onions, finely chopped
  • 2 medium leeks, washed well and coarsely chopped
  • 4 ribs celery, finely chopped
  • 2 cups chopped fennel (from about 1 large bulb)
  • 4 medium cloves garlic, minced
  • 1 tablespoon herbes d'Provence
  • 1 teaspoon dried lavender flowers
  • 1 tablespoon chopped fresh tarragon
  • Grated zest of 1 orange
  • 1 tablespoon saffron threads
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 4 cups peeled, seeded, and chopped beefsteak tomatoes (from about 3 tomatoes)
  • 2 pounds shrimp, chopped
  • 5 pounds fish, such as red snapper, cleaned, gutted, and chopped into 1-inch pieces
  • 1 bottle dry white wine
  • 8 cups homemade or store-bought low-sodium chicken broth
  • Sea salt

Directions

  1. Step 1

    Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add onions, leeks, celery, fennel, and garlic. Cook, stirring, until softened but not browned, about 8 minutes.

  2. Step 2

    Add herbes d'Provence, lavender, tarragon, orange zest, chiles, saffron, bay leaves, tomato paste, tomatoes, shrimp, and fish. Cook, stirring occasionally, for 20 minutes.

  3. Step 3

    Stir in wine and let simmer until wine is reduced by half, about 8 minutes. Add stock and let simmer until flavorful, about 1 1/2 hours. Strain mixture through a fine-mesh sieve set over a large bowl, pressing down on solids to extract liquid. Season with salt.

Source
The Martha Stewart Show, February Winter 2008

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