Basque Seafood Stew | Saveur

Name: Basque Seafood Stew | Saveur
Ingredients: 1 ⁄ 4 cup plus 3 Tbsp. rendered duck fat; 8 cloves garlic, roughly chopped; 3 medium carrots, roughly chopped; 2 medium yellow onions, roughly chopped; 1 stick celery, roughly chopped; Eight 6-oz. skin-on hake or black fillets, heads reserved; Two 1 1/2-lb. lobsters, heads and tails removed, claws reserved; 5 flat-leaf parsley leaves; 4 sprigs thyme; 1 bay leaf; 1 ⁄ 4 cup armagnac; 1 ⁄ 2 cup white wine; 2 plum tomatoes, cored and roughly chopped; Kosher salt; Piment d'Espelette

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This is a Basque take on bouillabaisse, in which the fish is cooked separately and then added to a rich, seafood and tomato stock.

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Ingredients

1⁄4 cup plus 3 Tbsp. rendered duck fat
8 cloves garlic, roughly chopped
3 medium carrots, roughly chopped
2 medium yellow onions, roughly chopped
1 stick celery, roughly chopped
Eight 6-oz. skin-on hake or black fillets, heads reserved
Two 1 1/2-lb. lobsters, heads and tails removed, claws reserved
5 flat-leaf parsley leaves
4 sprigs thyme
1 bay leaf
1⁄4 cup armagnac
1⁄2 cup white wine
2 plum tomatoes, cored and roughly chopped
Kosher salt
<a href="http://www.amazon.com/Piment-dEspelette-Pepper-Powder-France/dp/B002J6ARK6">Piment d'Espelette</a>