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1
Heat the olive oil in a large heavy soup pot over medium heat.
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2
Add the garlic, onion, and carrot and cook, stirring, until the garlic is fragrant and the vegetables begin to soften, 6 to 7 minutes.
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3
Add the fish frames, whole fish, and the tomatoes, cover, and cook until the fish is opaque and the tomatoes have thrown off some of their juices, 8 to 10 minutes.
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4
Add 11 cups water and the wine, increase the heat to high, and bring to a boil, thoroughly skimming off the foam.
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5
Add the mussels and crabs, if using, and the parsley.
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6
Season with salt and pepper to taste, reduce the heat to low, and simmer, uncovered, until the stock is flavorful, about 30 minutes.
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7
If youd like stronger-tasting stock, reduce it over medium-high heat for about 10 minutes longer.
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8
Strain the stock through a fine sieve into a clean pot or bowl, pressing on the solids to extract as much liquid as possible.
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9
Discard the solids, taste the stock, and adjust the amount of salt and pepper.
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10
If using the stock right away, skim off as much fat as you can.
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11
Otherwise, place the stock, covered, in the refrigerator and remove the fat when chilled.
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12
The stock will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.
