Shellfish stock

shellfish stock delliedelicious dellie wakeham

This is a great recipe if you want to make a bisque or a soup for example. Next time you eat any kind of shellfish save the shells and keep them in the freezer. You can use any shells you like for this recipe, or use a mix like I did this time. I used shells from shrimps, crayfish and crabs that I had laying around in my freezer. Stock might take a while to make but it’s worth it! And  if you’re not using all of it the same day you can freeze it and use it another time.

Ingredients:shellfish stock delliedelicious dellie wakeham
(makes about 5 cups)
5 cups of shellfish shells
1/2 cup chardonnay
1 large onion, roughly chopped
2 carrots, roughly chopped
5 cm celery root
2 tbsp tomato paste
several springs parsley
1 bay leaf
15 peppercorns
2 tsp salt
water, enough to cover the shells with an inch.

Turn your oven to 230c / 450f. Spread your shells on a tray and roast them in the oven for 10 minutes. Put the shells in a pot and cover them with and inch of water. Heat the pot on medium heat. When the water almost reaches boiling point – lower the heat to low and let the water stay belong simmering for an hour. You can use a thermometer if you want, you should keep the water around 90c / 190f. Do not stir! If you do, the stock will not be clear. Carefully skim the foam away with a large spoon.

After an hour of nearly simmering add the wine, onions, carrots, celery root, tomato paste, parsley springs and peppercorns. Increase the heat so that the stock nearly reaches a simmer again, and then lower it as you did before and keep it just below simmer for another 30 minutes. Add salt and remove from heat.

Carefully remove the shells and vegetables with a slotted spoon. Place a fine mesh strainer over a bowl and strain the stock. And now it’s done! Use it right away in a soup or bisque or put it in the freezer for up to 2 months. Deliciuos!

Category: Soups, Uncategorised

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