fumet

48 oz onion 12 clove garlic 24 shallot-hachee’ 8 tomates-seeded & diced ~2 c oil olive 4 bay leaves 8 cloves 1 pc peel orange 3-12 Tbsp parsley 3-12 Tbsp fennel 3 gal fumet 4 large p. safran, pastis =Cook, strain, finish with assorted fish and aioli.