Seafood Stock
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The Martha Stewart Show, February Winter 2008
- Yield Makes enough for 6 to 8 servings
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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
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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.
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Add herbes d'Provence, lavender, tarragon, orange zest, chiles, saffron, bay leaves, tomato paste, tomatoes, shrimp, and fish. Cook, stirring occasionally, for 20 minutes.
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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.
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