Fish Stock for Bouillabaisse

Name: Fish Stock for Bouillabaisse
Yield: Yield: 2 qt/1.92 l
Ingredients: 2 oz/57 g leeks, white part only, cut into large dice; 2 oz/57 g large-dice celery; 4 oz/113 g large-dice onions; 2 oz/57 g leeks, white part only, cut into large dice; 4 lb/1.81 kg fish bones and heads, gills removed; 8 plum tomatoes, fresh or canned, crushed; 1 fl oz/30 mL extra-virgin olive oil; 4 garlic cloves, sliced; 1 fl oz/30 mL Pernod or similar anise liqueur; 3 bay leaves; 2 tbsp/18 g orange zest, no pith; 1 fl oz/30 mL Pernod or similar anise liqueur; Salt, as needed; 2½ qt/2.4 L cold water; ¼ tsp/0.5 g cayenne; 2 sprigs thyme; Ground black pepper, as needed

Preparation info

Yield:
2 qt

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

4 oz/113 g large-dice onions
2 oz/57

Stock
Fish course
Pescatarian
Gluten-free
Street Food

Method

In a stockpot or similar pot, sweat the onions, leeks, and celery in the olive oil over moderate heat until they begin to get tender, 3 to 5 minutes. Add the garlic and sweat until aromatic, about 1 minute. Add the fish heads and bones and continue to sweat gently over low to medium heat for 2 minutes.
Add the tomatoes, orange zest, Pernod, bay leaves, thyme, c