Bouillabaisse Fish Broth
| Yield: | 1 Servings |
| Categories: |
| 3 | lb | 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 |
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