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Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, celery, carrots, leek, and garlic and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes.
Add the shrimp shells and/or fish bones to the pot and stir to combine with the vegetables. Cook, stirring once or twice, until the shells turn pink and fragrant, about 3–4 minutes.
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