- Bones of 1 whole fish, such as halibut, including tail and head but with gills removed
- 1 large leek
- 1 fennel bulb
- 1 bunch celery
- 2 large carrots
- 1 yellow onion
- 2 bay leaves
- 1 bunch parsley
- 1 bunch thyme
- 2 cups yellow onion, diced small
- 1 cup fennel, diced small
- 1 cup celery, diced small
- 2 tablespoons good-quality olive oil, plus more for garnish
- 1 (15-ounce) can diced tomatoes, with juice
- 1 cup white wine
- 1 orange, juiced
- 2 bay leaves
- 2 quarts fish stock
- ¼ pound mussels
- ¼ pound clams
- 2 tablespoons unsalted butter
- ½ lemon, juiced
- ¼ pound firm white fish, such as rockfish or halibut, cut into bite-sized cubes
- ¼ pound squid tubes and tentacles, cleaned
- ½ Dungeness crab, cooked [in season]
- Chopped parsley, for garnish
- Olive oil, for garnish
For the Fish Stock or Fumet
Makes 12 quarts, so you can freeze what you do not need for the Fisherman’s Stew
In a large container, soak the fish bones for 1 hour in lightly salted cold water, changing water twice as you soak.
Meanwhile, rough-chop the vegetables.
Place the fish bones in a large stockpot, adding 12 quarts of fresh cold water and the vegetables and herbs. Bring almost to a boil over high heat, then reduce heat to a low simmer. Simmer for 30–40 minutes, periodically skimming off and discarding the foam that forms on the top.
Strain through a fine-mesh strainer, discarding the solids and reserving the stock.
For the Stew
Sweat the onion, fennel and celery on medium heat in 2 tablespoons olive oil until translucent and soft, then let cool. Pulse cooled vegetables in a food processor to form a paste. Return to the pot and add tomato, wine, orange juice and bay leaves. Cook over medium heat until reduced to a thick sauce, about 20 minutes.
Add fish stock and bring to a boil. Add mussels and clams. When the shellfish opens up, add butter and lemon juice and turn off the heat. Add the fish and squid and cook through.
To serve, place a portion of the cooked Dungeness in each bowl, pouring the stew over. Serve warm, garnished with a sprinkle of parsley and a drizzle of olive oil.