Seafood Stock

2 medium Spanish onions, finely chopped

2 medium leeks, washed well and coarsely chopped

4 ribs celery, finely chopped

2 cups chopped fennel (from about 1 large bulb)

4 medium cloves garlic, minced

1 tablespoon herbes d'Provence

1 teaspoon dried lavender flowers

1 tablespoon chopped fresh tarragon

Grated zest of 1 orange

1 tablespoon saffron threads

2 bay leaves

1 tablespoon tomato paste

4 cups peeled, seeded, and chopped beefsteak tomatoes (from about 3 tomatoes)

2 pounds shrimp, chopped

5 pounds fish, such as red snapper, cleaned, gutted, and chopped into 1-inch pieces

1 bottle dry white wine

8 cups homemade or store-bought low-sodium chicken broth

Sea salt