Jellied Fish Broth

• 2 1/4 pounds fish bones and heads, well cleaned of blood and cut into pieces 2 to 3 inches in length
• 5 cups cold water
• Large pinch thread saffron
• 13 cup white wine
• 2 ounces canned tomatoes (in juice)
• 2 tablespoons tomato paste
• 7 cloves garlic, peeled and smashed
• 1/2 teaspoon ground fennel
• 1/2 teaspoon kosher salt

1. Combine the fish bones and water in a 5-quart glass or ceramic casserole.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a 650- to 700-watt oven for 40 minutes.
4. Remove the broth from the oven.
5. Prick the plastic with a sharp knife to release steam.
6. Uncover carefully and let stand until cool.
7. Strain through a fine sieve lined with a kitchen towel or cheesecloth rung out in cold water.
8. Reserve the broth.
9. Rinse and dry the casserole.
10. Combine saffron and wine in the clean casserole.
11. Cook, uncovered, at 100 percent power for 30 seconds.
12. Place the tomatoes, tomato paste, garlic and 1/4 cup of the reserved stock in a blender.
13. Blend until smooth.
14. Add to the saffron-wine mixture.
15. Stir in fennel, salt and remaining broth.
16. Cover tightly with microwave plastic wrap.
17. Cook at 100 percent power for 8 minutes.
18. Remove from oven.
19. Prick the plastic to release steam.
20. Uncover and transfer soup to a serving bowl or individual bowls.
21. Chill in the refrigerator overnight or until jelled.

fish, cold water, thread saffron, white wine, tomatoes, tomato paste, garlic, ground fennel, kosher salt

Taken from cooking.nytimes.com/recipes/8875 (may not work)