SHELLFISH STOCK
Next time you enjoy a lobster, crab, mussel, clam or shrimp dinner, save the shells to prepare this stock. Straining the stock twice makes for a smooth, clean-tasting final stock. This recipe would work well with a Lobster Bouillabaisse, Clam Chowder, Fish Stew , Cioppino, Gumbo, Bisque or any Fish Soup.
Having a lovely shellfish stock is very nice to have on hand for risotto or a base for a pasta sauce. You could even reduce it for a poaching liquid for fish. So many uses!
If you out for dinner don't forget to ask your waiter to put all of your shellfish shells wrapped up "to go" so you can make your own stock, you will never buy canned stock again. This is very easy, healthier and so much more delicious than any pre-made from the store.
Having a lovely shellfish stock is very nice to have on hand for risotto or a base for a pasta sauce. You could even reduce it for a poaching liquid for fish. So many uses!
If you out for dinner don't forget to ask your waiter to put all of your shellfish shells wrapped up "to go" so you can make your own stock, you will never buy canned stock again. This is very easy, healthier and so much more delicious than any pre-made from the store.
Ingredients:
1.5 - 2 lbs lobster shells, or any shell fish shells
2 celery stalks coarsely chopped
1 fennel bulb/stem coarsely chopped
3-4 carrots coarsely chopped
1 medium onion or leek halved and chopped
6 baby tomatoes smashed or 2 tablespoon no-salt added tomato paste
3 bay leaves
4-6 peppercorns
1-2 garlic cloves sliced
10 cups water (or enough to cover all ingredient)
1.5 - 2 lbs lobster shells, or any shell fish shells
2 celery stalks coarsely chopped
1 fennel bulb/stem coarsely chopped
3-4 carrots coarsely chopped
1 medium onion or leek halved and chopped
6 baby tomatoes smashed or 2 tablespoon no-salt added tomato paste
3 bay leaves
4-6 peppercorns
1-2 garlic cloves sliced
10 cups water (or enough to cover all ingredient)
Pre-heat oven to 400. Place shells in a plastic bag and use meat hammer or rolling pin to crush. Don't crush to small. Skip this step if you are using cracked crab.. Arrange shells and bay leaves in a single layer in a sheet or roasting pan. Bake at 400 for 10-15 minutes or until toasted. This will enhance the flavor.
Transfer shells to a stockpot. Add celery, fennel, carrot, garlic tomato and leeks or onion and peppercorns, stir well to combine. Pour water over vegetables, bring to boil. Reduce heat and simmer for 2-3 hours skimming surface occasionally for any foam. Discard any foam.
Transfer shells to a stockpot. Add celery, fennel, carrot, garlic tomato and leeks or onion and peppercorns, stir well to combine. Pour water over vegetables, bring to boil. Reduce heat and simmer for 2-3 hours skimming surface occasionally for any foam. Discard any foam.
Strain stock through a sieve/colander into a large bowl; discard solids. Strain again through a paper towel-lined sieve/colander. Cool the stock to room temperature. Cover and refrigerate stock in airtight container for up to 2 days or freeze up to 3 months. Enjoy your home made stock.
It is so great to be in the kitchen and re-using left overs for clever creative ideas. Making Fish stock is really messy using the fish heads and all but making shellfish stock using shells is so easy. This stock is perfect to use for all of your fish chowders and stews.
To you good health,
Jan
To you good health,
Jan
