BOUILLABAISSE BROTH

BOUILLABAISSE BROTH image

Number Of Ingredients 10

Fish heads and bones (gills and eyes removed, cleaned with cold water)
1 pound lobster bodies, cut into small pieces, and/or shrimp heads and shells (set aside shrimp with tail left on for bouillabaisse)
1/4 cup olive oil
1 onion, finely minced
1 small fennel, stalks removed, minced
1 leek, white part and bottom half of green part, cleaned and minced
1 head garlic, outer paper removed, crushed but not peeled
6 ripe tomatoes, cut into large chunks
1 star anise, crushed
2 quarts fish stock (or water).

Steps:

1. In a large, shallow saucepan, simmer the fish heads, lobster bodies and shrimp heads and shells in olive oil over medium heat for 5 minutes. 2. Add the onion, fennel, leeks and fish bones and simmer for 5 minutes. Add the garlic and cook for 3 minutes, stirring. Add the tomatoes and star anise and cook for 3 minutes. 3. Raise the heat to high, add the fish stock or water and cook for 10 minutes at high temperature. 4. Using an immersion blender, food processor or regular blender, purée the mixture. 4. Strain, season with salt and pepper to taste and reserve.