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.