2 quarts fish fumet, recipe follows (can substitute mixture of 2 parts water to 1 part clam juice)
Pinch saffron
6 tablespoons olive oil, or as needed
5 large garlic cloves, minced
2 medium onions, chopped
1 head fennel, sliced
Grey salt and freshly ground black pepper
1 tablespoon toasted fennel seed
1 bay leaf
1 teaspoon dried oregano
2 tablespoons tomato paste
1 (28-ounce) can whole plum tomatoes, drained and chopped
2 cups dry white wine
1/2 cup pernod
5 whole jalapenos
1/4 cup fresh chopped parsley leaves
3 tablespoons fresh chopped basil leaves
2 tablespoons fresh chopped tarragon leaves
2 pounds littleneck clams
1 pound cooked crab legs, cracked into 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined, tails left on
1 stick unsalted butter, at room temperature
2 pounds halibut fillet, skinned, cut into 1 1/2-inch pieces
3/4 pound sea scallops, foot removed
5 1/2 pounds bones and trimmings from white fish
10 cups cold water
2 cups dry white wine
6 ounces mushrooms, sliced
1 small onion, sliced thin
3 shallots, slice thin
2 tablespoons fresh lemon juice
10 sprigs fresh parsley
1 sprig thyme
2 teaspoons peppercorns
1 teaspoon fennel seeds
1 bay leaf
*Michael's note: Always rinse any blood off your fish bones in cold water for a clearer stock. Never use salmon bones for stock, the fish is too oily.
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