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¼ cup extra virgin olive oil2 large yellow onions, diced4 cloves garlic, minced3 pounds white fish bones like halibut or cod1 ½ cups peeled, seeded and chopped tomatoes, fresh or canned6 parsley stemsLarge pinch fresh thyme2 bay leavesOne 2-inch piece orange zest removed with a vegetable peelerPinch of ground fennel seeds2 carrots, peeled and coarsely chopped2 leeks, coarsely choppedKosher salt and freshly ground black pepper1 cup dry white wine such as Sauvignon Blanc
Warm the olive oil in a large soup pot over medium heat and cook the onions, stirring occasionally, until soft, 10 minutes. Add the garlic and cook for 2 minutes. Add the fish bones, tomatoes, parsley, thyme, bay leaves, orange rind, fennel seed, carrots, leeks, salt, and pepper, and cook covered for 10 minutes. Add 8 cups water and the wine and bring to a boil. Simmer slowly uncovered for 30 minutes.
Remove from the heat and crack the bones slightly by pressing with a wooden spoon. Strain through a cheesecloth-lined fine mesh strainer into a clean soup pot. Season with salt as needed.
Pro tip: You can prepare this 3 days in advance and set it in your refrigerator until ready to use or freeze it for up to a month.
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