Shellfish stock

From YavelWiki

Ingredients

• 4-6 cups shellfish shells, from shrimp, lobster, and/or crab
• 1/2 cup white wine
• 2 celery stalk, roughly chopped
• 1 large yellow onion, chopped
• 2 carrot, roughly chopped
• 2 garlic cloves
• 2 Tablespoon tomato paste
• 5 sprigs of thyme
• Hand full of parsley
• 1 bay leaf
• 10 whole peppercorns
• 2 teaspoons salt

Directions

1. Cut, chop or break the shells (lobster and crab) into smaller pieces. I used cooking shears to cut the crab and lobster shells. I also read somewhere that you can put the shells into a plastic bad and roll it with a rolling pin or hit with a hammer. I like the shears because you don’t want the pieces too small. Then you can either put a little olive oil into a large pot and put the shells in there to blister up. Or you can put them on a roasting pan either broil or roast at 400 degrees for about 10 minutes or when you start to see blisters. By doing this it will bring out the favor in the shells. I usually just put them in the pot or broil them.

1. If they are not already in the pot, put the shells in and add enough water to cover one inch over the shells. Add carrots, celery, onion and garlic.

1. Turn the temperature on medium high but do not let it boil. Skim the film of foam that develops on the surface of the stock.

1. After one hour add thyme, bay leave, parsley

1. Once the foam stops forming on the surface then add the wine, tomato, and peppercorn. Add salt (if needed) and remove from the heat.

1. Remove the large pieces from the stock

1. Strain the stock through a fine mesh strainer or through a cheese cloth. Discard all of the solid pieces. Use stock now or cool in future use. Can freeze for months.