Ingredients

Makes about 3 cups

　　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 Provençal Seafood Pie (recipe above)

　　Reserved shrimp shells from Provençal Seafood Pie (recipe above)

　　4 sprigs fresh flat-leaf parsley

　　1 bay leaf

　　1/2 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

　　

Step 1

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.

　　

Step 2

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.