Ingredients

Makes enough for 6 to 8 servings

• 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