BOUILLABAISE BASE

Ingredients
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2 quarts seafood stock, made from fish and shrimp
1/2 cup leeks -- diced
1 1/2 tablespoons garlic -- crushed
1 cup tomato -- 1/4-inch dice
1/2 cup fennel -- 1/4-inch dice
1/2 cup Spanish onions -- chopped
1/2 tablespoon thyme -- fresh, chopped
1/2 tablespoon cilantro fresh -- chopped
3 each bay leaf
1/2 each orange peel
to taste salt and pepper
1 teaspoon saffron
1 tablespoon brown sugar
2 cups white wine

1.SAUTE GARLIC, LEEKS AND ONIONS UNTIL TRANSLUCENT.
DEGLACE WITH WITHE WINE.
2.ADD FISH STOCK AND SACHET OF BAY LEAVE AND SAFFRON,
BRING TO A BOIL, REDUCE HEAT.
3.ADD ORANGE PEEL AND ZEST, BROWN SUGAR AND THYME,
SIMMER FOR 15-20 MIN.
4.ADD CARROTS AND COOK IN SOUP.
5.SEASON WITH SALT AND PEPPER, TO TASTE
6.JUST BEFORE SERVICE, REMOVE SACHET AND ADD TOMATO
AND CHOPPED CILANTRO.

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