1 tbs olive oil
1 tsp. Fennel seeds
¼ tsp. cayenne
2 cloves garlic, crushed
2 leeks, white parts only, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1½ c dry white wine
4 c seafood stock
2 c water
1 tbs butter
2 tbs flour
1 lb skinless firm white fish, such as halibut or monk fish, pin bones removed
1/2 lb medium shrimp, peeled and deveined, tails removed
1 pinch saffron threads
kosher salt and freshly ground black pepper, to taste
2 tbs minced parsley
- Heat oil in a large saucepan over medium heat.
- Add the fennel seeds, cayenne, garlic, leeks, onions, tomatoes, and bay leaf.
- Cook, stirring occasionally, until onions are translucent and leeks are soft, about 15 minutes.
- Add wine and bring to a boil.
- Simmer until reduced by half, about 10 minutes.
- Add seafood stock and water.
- Bring to a boil and reduce heat to medium.
- Cook until slightly reduced, about 15 minutes.
- Pour broth through a fine-mesh strainer into a large container.
- Melt butter in the pot and add flour. Cook, stirring, until fragrant, about 2 minutes.
- Slowly whisk in the strained broth.
- Sprinkle broth with saffron and add fish and shrimp.
- Season with salt and pepper. Cook until fish is firm and shrimp are pink, about 3 minutes. Using a slotted spoon, transfer the fish and shrimp and divide between 4 bowls.
- Ladle broth on top of fish and garnish with parsley.
- Serve with toasted baguettes and aioli on the side, if desired.