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

Reserved shrimp shells from Provencal Seafood Pie (recipe above)

4 sprigs fresh flat-leaf parsley

1 bay leaf

1 / 4 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

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.
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.

MAKES ABOUT 3 CUPS