1 whole onions, yellow onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock) or 1 sweet onion (don't peel, (leaving peel on during simmering adds a deeper color & richness to your stock) |
1 head garlic, unpeeled cut in half 4 carrots chunks |
5 celery ribs, leaves & ends work well here |
1/2 cup approximately shrimp shells (from 1 1/2 lbs shrimp) |
4 cups chicken stock |
4 cups water |
1 lemon, cut in half |
1/2 cup mushroom stems, reserve from cremini mushrooms listed below |
4 -5 bay leaves |
olive oil |
2 shallots, diced |
1 medium red onion, diced |
1 1/2 lbs cremini mushrooms, diced |
5 carrots, peeled & diced |
5 celery ribs, diced |
2 lbs small red new potatoes, diced |
1 lb chorizo sausage, casings removed, diced |
5 garlic cloves, minced |
5 fresh plum tomatoes, diced |
1 -2 cup pinot grigio wine |
2 tablespoons smoked sweet paprika |
4 (14 1/2 ounce) cans diced tomatoes (variety italian stewed, petite diced, etc.) |
1 (6 ounce) can tomato paste |
1 lemon, julienne zest & chop finely (about 2 teaspoons) |
parsley, chopped finely (about 3-4 tablespoons) |
chives, chopped finely (about 2 tablespoons) |
thyme, rosemary, oregano create bundle & tie together |
salt |
pepper |
cod fish fillet, red snapper fillet, salmon fillet (use your choice of fresh fish here) |
1/8 lb shell on shrimp (31-40 per pound) |
1 -2 french baguette, sliced on the bias |
1 -2 garlic clove (root end chopped off) |
1 tablespoon butter |