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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.