Fumet

• 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 Provencal Seafood Pie (recipe above)
• Reserved shrimp shells from Provencal 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

1. Heat the oil in a medium saucepan over medium-high heat.
2. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
3. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes.
4. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water.
5. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
6. Pour the stock through a fine sieve into a medium bowl; discard the solids.
7. Add the saffron and cayenne.
8. Season with salt.
9. The fumet can be stored in the freezer up to 3 months.

extravirgin olive oil, onion, only, fronds from, fennel, garlic, pie, pie, parsley, bay leaf, white wine, clam juice, tomatoes, saffron threads, cayenne pepper, salt

Taken from www.epicurious.com/recipes/food/views/fumet-392667 (may not work)