2   | Tbsp | Olive oil | |
1/2 | cup | diced Shallots | |
14   | oz | San Marzano Tomatoes | |
1/2 | cup | Medium-dry Sherry | (I like Dry Sack) |
6   | cups | Fish stock | (You can by this premade) * See below for recipe |
1/2 | Lemon | juiced | |
2   | cups | Heavy cream | (adjust to taste) |
2   | tsp | Fresh thyme | |
2   | tsp | Salt | (adjust to taste - you can add more at the table) |
1/4 | tsp | Cayenne pepper | (adjust to taste - .5 is usually more than enough) |
1   | lb | Cooked lump crab meat | (check it over for any bits of shell) |
4   | pounds | fish frames (bones) | from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood |
1/2 | cup | dry white wine | |
2   | quarts | water | (approximately) |
2   | medium | onions | very thinly sliced |
4   | stalks | celery | very thinly sliced |
2   | medium | carrots | very thinly sliced |
2   | dried | bay leaves | |
25   | cup | Italian parsley leaves | fresh, roughly chopped |
6   | sprigs | fresh thyme | |
2   | Tbsp | black peppercorns | |
*   | sea salt | ||