1. Tie the bay leaves, thyme, and peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork. 2. Combine the onion, leek, garlic, celery, carrots, bell pepper, fennel, tomatoes, basil, parsley, zest, vermouth, juice, saffron, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the vegetables are very tender, adding water as necessary to keep the vegetables covered. 3. Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the vegetables. Let the stock cool to room temperature, then refrigerate or freeze. Refrigerated stock will keep 3-4 days; frozen, it will keep for 6 months. For a thicker, richer stock, remove the bouquet garni and orange peel and pur=82e the liquid and vegetables, then strain. Note: Use the stock for dishes of Spanish, Italian, Provencal, and North African origin. Or to make a wonderful Mediterranean Vegetable Soup, discard the bouquet garni and pur=82e the stock and vegetables in a blender. Season with salt and pepper and serve. Makes 8 cups soup. High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 249 Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 12, 1998