Fish Stock
Ingredients
- 1/2 Cup Olive Oil
- 4 to 5 Leeks, cleaned and diced
- 5 to 6 Tomatoes, chunked
- 1 Bunch of Parsley
- 1 Tablespoon Whole Thyme
- 1 Thread of Saffron
- Lots of Freshly Ground Black Pepper
- 1 Teaspoon of Whole Coriander
- 3 Yellow Onions, chunked
- 1 Head of Garlic, peeled
- 2 to 4 Bay Leaves
- 1/2 Teaspoon Dried Fennel
- 3 Pieces Orange Peel
- 1 Dash of Tabasco Sauce
- 3 1/2 Quarts Water
- 5 Pounds Fish Heads and Bones [Ask the fish department for it]
Instructions
In a 12 Quart pot heat the oil to hot but not smoking. Saute the onions, leeks, tomatoes and garlic for 10 to 15 minutes. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 1 hour. Strain the soup and return liquid to a pot, bringing it to a boil once again. Reduce heat and simmer for 1 hour.