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Shellfish Stock

Course: Soup

Ingredients

  • Olive Oil
  • 1 Large Onion Chopped
  • 2 Medium Carrots Chopped
  • 2 to 3 Stalks Celery Leaves Included, Chopped
  • 1/2 Cup White Wine Optional
  • Water to Cover
  • 4 to 6 Cups Shrimp Shells - Optional - Shells from Crab, Lobster or Mussels
  • 3 Cloves Garlic Smashed
  • 1 Handful Parsley Leaves & Stems
  • 2 Sprigs Thyme
  • 2 Bay Leaves
  • 1/2 Teaspoon Black Peppercorns
  • 2 Tablespoons Tomato Paste Optional

Instructions

  • Preheat oven to 400 degrees.
  • Heat olive oil in the stock pot over medium heat. Sauté onion, carrots and celery until they begin to soften. Deglaze with white wine.
  • Add water to cover both the vegetables and the shells which will be added later. Simmer for 30 minutes.
  • If using crab or lobster shells, use a rolling pin to break the shells into smaller pieces. Place shells on a large foil-lined baking sheet and put the smashed garlic cloves on top.
  • Roast the shells and garlic for 10 to 15 minutes, stirring halfway through.
  • After the vegetables have simmered for 30 minutes, put the roasted shells and garlic into the stock pot and add remaining ingredients. Add additional water, if necessary, to cover.
  • Simmer for 20 to 30 minutes, but no longer or your stock will start to become bitter and lose its flavor.
  • Strain the stock, and if desired, reduce over a low simmer until it is concentrated to your liking.