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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup olive oil (tips & tricks)
- 3 1/2 cups fennel (optional)
- 1/4 inch fronds (optional)
- 2 cups leeks (washed and sliced tips & tricks)
- 1 1/2 cups red onions (chopped)
- 5 cloves garlic (roughly chopped)
- 4 cups plum tomatoes (washed and quartered)
- 2 Tbsp. tomato paste (tips & tricks)
- 1 Tbsp. dried orange peel (substitute a fresh orange strip)
- 4 sprigs thyme tips (& tricks)
- 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
- shrimp shells
- 1 handful fresh parsley (tips & tricks)
- 1 bay leaf (large)
- 2 tsp. sea salt (ground Himalayan, or more to taste)
- freshly ground black pepper (to taste, I always use mixed peppercorns)
- 3 lb. white fish
- sea bream
- tilapia
- cod
- turbot
- 3 lb. shellfish
- scampi
- prawns
- mussels
- clams
- scallops
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