Glenn: Most people through these items in the trash, but it is so easy to boiled them down in a stick pot .
Jorge: Use this hearty homemade fish stock to add an additional flavor element to soups, stews, and rice dishes.
Fish swimming in a broth that is redolent with savory veggies.
INGREDIENTS:2 quarts fish stock (See instructions) 1/2 cup olive oil
In a large sauté pan, sauté onions, leeks, carrots, and garlic in half the olive oil unil onions are limp. Add chopped tomato and sauté an additional five minutes.
Place the vegetables in a large, eight-quart covered pot. Add the strained stock and bring to a boil. Reduce heat to low and let simmer.
Meanwhile, use the remaining olive oil to sauté the fish until browned slightly. Add the browned fish to the stock in the pot. Deglaze your pan by pouring in the wine and scraping up any browned bits from the pan.
Add the wine/deglazing mixture to the pot containing the rest of the ingredients. Add salt, pepper, and saffron. Adjust seasonings to taste.
Simmer for about 30 minutes.
Serve topped with small cubes of bread fried in olive oil.
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