Bouillabaisse Fish Broth Recipe
Servings: 1
Ingredients
- 3 lb Cleaned fish bones and heads, lobster bodies and/or possibly shrimp shells
- 1/4 c. Extra virgin olive oil
- 2 x Carrots
- 3 x Celery stalks
- 1 lrg Leek split and washed
- 2 med Onions
- 1 sm Fresh fennel bulb, greens only (or possibly 2 Tbsp. fennel seeds)
- 3 lrg Garlic cloves
- 15 1/2 ounce Plum tomatoes - (1 can) liquid removed
- 1/2 tsp Saffron threads
- 1 Tbsp. Dry thyme
- 1 Tbsp. Dry oregano
- 2 x Bay leaves - (2 to 3)
- 2 tsp Salt
- 1 tsp Whole black peppercorns
- 1 c. Dry white wine
- 2 quart Fish stock
- 2 quart Water
Directions
- Wash the fish bones well in cool, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or possibly raw shrimp. Throw away the digestive tract, but save the heads if any.
- In a large stock pot heat extra virgin olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 min to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add in the vegetables to the stock pot and saute/fry them along with the fish bones for 15 min to sweat and caramelize the vegetables. Add in the tomato, saffron and other herbs and seasonings and continue to saute/fry for 10 min. Stir to ensure which nothing burns or possibly sticks to the bottom of the pan. Add in the white wine and reduce by half. Add in the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hrs. Skim any foamy particles which rise to the surface during cooking. Drain through cheesecloth lined sieve and cold in an ice bath.
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