Ingredients

The following ingredients have 4 Servings
  • 1/3 cup olive oil
  • 3 1/2 cups fennel, cored and cut into 1/4-inch pieces and fronds reserved for garnish
  • 2 cups leeks, washed and sliced
  • 1 1/2 cups red onions, chopped
  • 5 large cloves garlic, roughly chopped
  • 4 cups plum tomatoes, washed and quartered
  • 2 tbsp. tomato paste
  • 1 tbsp. dried orange peel (substitute a fresh orange strip)
  • 3-4 sprigs thyme
  • 1 tbsp. fresh dill, chopped
  • 1 tsp. saffron threads
  • 1/2 tsp. cayenne pepper, or to taste
  • 1 cup dry white wine, such as Chardonnay
  • 6 cups boiling water
  • fish head, carcass and/or shrimp shells
  • handful fresh parsley
  • 1 large bay leaf
  • 2 tsp. ground Himalayan sea salt, or more to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3 lbs. mixed skinless lean white fish such as sea bream, tilapia, cod, turbot, etc. (Footnote)
  • 3 lbs. mixed shellfish such as lobster, scampi, prawns, mussels, clams, and scallops

Instruction

  • In a large pot over medium heat, add oil and when it gets hot, add fennel, leeks, onions and garlic; stir and cook for 5 minutes.
  • Add tomatoes, tomato paste, orange peels, thyme, dill, saffron and cayenne pepper; stir well and cook for 2 minutes. Pour in the white wine and scrape the bottom of the pot; cook for 5 minutes.
  • Pour in boiling water and add fish heads/carcass/shrimp shells, add parsley, bay leaf, sea salt and freshly ground black pepper; bring to a full boil; cook for 5 minutes.
  • Reduce the heat to medium-low and simmer for 45 minutes.
  • Remove the fish heads, bones and shells; discard. Remove sprigs of thyme and discard as well.
  • Using an immersion blender, purée the mixture until smooth.
  • Strain the mixture through a fine sieve over a large pot.
  • Bring the heat to medium-high and when the broth starts to boil, add firmer fish first before adding the others (*see footnote). When they are all cooked, transfer them to a serving plate.
  • Add shellfish starting with the ones that take the longest to cook. Transfer shellfish to the serving plate along with the fish and transfer the broth to a soup tureen.
  • In shallow serving bowls, place a mix of fish and shellfish, ladle the broth over and serve with crusty bread. To add a nice finishing touch, place fennel fronds on top.