Loup De Mer (Mediterranean Seabass)

By Food52
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2 Mediterranean Seabass, about 1 to 1 1/2 pounds each

1 pound shell-on raw shrimp

1 onion

2 carrots, peeled

2 stalks of celery

1 leek

3 garlic cloves, peeled and thinly sliced

2 bay leaves

2 cups vegetable stock

a handful of tarragon sprigs

a quarter sized bundle of chive shoots

a small handful of parsley


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