© JACQUES & COMPANY 2011
Makes 6 quarts
1 cup onion, diced
1 whole fennel bulb, diced
2 cups leek, diced
1/2 cup celery, diced
2 whole sweet red peppers, seeded and diced
1-28 oz. can Roma tomatoes in juice, crushed or diced
1/4 cup fresh garlic, crushed
1 tablespoon fennel seed
1 tablespoon dry herbes de Provençe
1 teaspoon red pepper flakes
4 quarts water
2 cubes fish bouillon, '”Knorr brand”
2 cubes shellfish bouillon, '”Knorr brand“
1/2 cup olive oil
1/2 tablespoon saffron threads
Heat the olive oil in a large stockpot. Add the onion, fennel bulb, leek, celery, sweet pepper, garlic, fennel seed, herbes de Provençe, pepper flakes, and sauté for 5 minutes until wilted but without coloration.
Add the tomatoes and their juice, fish & shellfish bouillon cubes, and water. Simmer for 30 minutes until the vegetables are tender.
Drain the vegetables into a colander and reserve the broth. Purée the vegetables with a food mill. Add the saffron threads and bring the bouillabaisse stock back to a simmer, adjust the seasoning with salt and pepper to taste.
Note: As the stock is mostly liquid, it can be frozen for later use without damaging its quality.