This took forever to make but was well worth every single minute that it did.
Proper fish stock made with fish heads and bones, fennel, onions, leeks, tomato and saffron among other things. All of this double-strained into a velvety, rich broth in which I poached cod, shrimp and halibut cheeks.
The whole thing was supposed to be topped with Pastis steamed clams but they had a little accident. L. meant well when, unpacking the groceries for me, he put everything that was marked fish in the freezer. The clams didn't make it...