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Fish Stock For Bouillabaisse

Ingredients

Directions

Place a large heavy-bottomed stockpot over medium heat, and heat olive oil.
Add onions and leeks.
Saute gently until softened but not colored, about 10 minutes.
Add garlic, and continue to cook until onions and leeks are very soft and breaking apart, another 5 to 10 minutes.
Put 4 quarts water in a large pot, and bring to a boil.
Meanwhile, add fish to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes.
Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne and pastis.
Season with salt and pepper to taste.
Reduce heat to medium, and saute for 10 minutes.
Add boiling water; simmer 25 minutes.
Working in small batches, pass mixture through a food mill or strainer.
Press fish scraps and vegetables through with the aid of the fish broth to ease flow.
Allow to cool.
Store refrigerated or frozen.