Joanne Weir Follow @ChefJoanneWeir

Bouillabaisse Broth

Bouillabaisse Broth

Serves 6


¼ cup extra virgin olive oil
2 large yellow onions, diced
4 cloves garlic, minced
3 pounds white fish bones like halibut or cod
1 ½ cups peeled, seeded and chopped tomatoes, fresh or canned
6 parsley stems
Large pinch fresh thyme
2 bay leaves
One 2-inch piece orange zest removed with a vegetable peeler
Pinch of ground fennel seeds
2 carrots, peeled and coarsely chopped
2 leeks, coarsely chopped
Kosher salt and freshly ground black pepper
1 cup dry white wine such as Sauvignon Blanc


Warm the olive oil in a large soup pot over medium heat and cook the onions, stirring occasionally, until soft, 10 minutes.  Add the garlic and cook for 2 minutes.  Add the fish bones, tomatoes, parsley, thyme, bay leaves, orange rind, fennel seed, carrots, leeks, salt, and pepper, and cook covered for 10 minutes.  Add 8 cups water and the wine and bring to a boil.  Simmer slowly uncovered for 30 minutes.

Remove from the heat and crack the bones slightly by pressing with a wooden spoon.  Strain through a cheesecloth-lined fine mesh strainer into a clean soup pot.  Season with salt as needed.  

Pro tip:  You can prepare this 3 days in advance and set it in your refrigerator until ready to use or freeze it for up to a month.