This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.
- 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
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.
Add herbes d'Provence, lavender, tarragon, orange zest, chiles, saffron, bay leaves, tomato paste, tomatoes, shrimp, and fish. Cook, stirring occasionally, for 20 minutes.
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.