1/4 lb (115 g) white fish with skin and bones (such as halibut, haddock or cod)
1 carrot, peeled and cut into rounds
1 celery stalk, sliced
1 onion, cut into wedges
2 cloves garlic, peeled
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) pastis (such as Pernod)
5 cups (1.25 litres) water
1 bouquet garni (see recipe)
1 teaspoon (5 ml) peppercorns
1 pinch saffron (optional)
Peel the shrimp, keeping the shells aside.
Chop the shrimp shells, fish and 4 shrimp in a food processor.
In a saucepan, sauté the chopped shrimp mixture, carrot, celery, onion and garlic in 30 ml (2 tablespoons) butter for about 2 minutes. Deglaze with the pastis. Add the remaining ingredients. Season with salt. Bring to a boil, reduce the heat and simmer gently for about 30 minutes. Strain through a fine-mesh sieve, pressing firmly. Set aside.
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