Recipe information
Yield
Makes about 3 cups
Ingredients
1
tablespoon extra-virgin olive oil
1
medium onion, coarsely chopped
1
leek, white and pale-green parts only, washed well and coarsely chopped
Coarsely chopped fronds from
1
fennel bulb
2
garlic cloves
Reserved lobster shell from Provençal Seafood Pie (recipe above)
Reserved shrimp shells from Provençal Seafood Pie (recipe above)
4
sprigs fresh flat-leaf parsley
1
bay leaf
1
/2 cup dry white wine
1
bottle (8 ounces) clam juice
3
canned whole peeled plum tomatoes, crushed
1
/4 teaspoon saffron threads, crumbled
Pinch of cayenne pepper
Coarse salt
Need to make a substitution?
Preparation
Step 1
Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
Step 2
Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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