Long Island Bouillabaisse

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1 onion, roughly chopped

2 leeks, rinsed clean, roughly chopped

1/4 c. olive oil

6 cloves garlic , smashed

28 oz. can crushed tomatoes

1 bulb of fennel, roughly chopped

2 1/2 qts. water

6 parsley sprigs

1 bay leaf

1/2 t. thyme

peel of 1/2 an orange

1 t. each salt and pepper

fish heads and bones

2 pinches saffron, soaked in 1 T. water at least 30 minutes

1 red bell pepper

1 jalapeno pepper

4 cloves garlic, smashed

1/2 t. dried basil

4 T. olive oil

1 small potato, peeled

1 whole porgy, filleted, carcass saved for soup

1 whole sea bass, filleted, carcass saved for soup

1 striped bass, filleted, carcass saved for soup

1/2 lb. flounder filet

3/4 lb. cod filet

1/2 lb. bluefish filet

4 jumbo shrimp

halibut bones for soup

slices of toasted baguettes

grated parmesan cheese

chopped parsley

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