4 cloves garlic
2 fresh bay leaves
Small bunch fresh thyme sprigs
2 tablespoons olive oil
3 large carrots, chopped
2 yellow onions, chopped
1 bulb fennel, chopped
1/2 head celery, chopped
Six 8-ounce jars clam juice
Shells from 5 pounds raw shrimp
One 6-ounce can tomato paste
Four 28-ounce cans San Marzano tomatoes
Large pinch saffron threads
1 pound kosher salt
3 pounds fingerling potatoes
2 tablespoons olive oil
Freshly ground black pepper
1 tablespoon canola oil
12 cherrystone clams, rinsed to remove any silt
16 mussels, rinsed and beards removed
1/2 cup white wine
16 ounces firm white fish, such as red fish or cod, diced into medium pieces
Salt and freshly ground black pepper
4 slices grilled or toasted sourdough
Cool the stock completely before storing. Store any leftover stock in an airtight container for up to 5 days in the refrigerator or a month in the freezer.
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