This seafood stock is a delicious base for seafood bisque. Use saved-up frozen shells from shrimp, crab, or lobster.
|SEAFOOD STOCK|| |
Author: Eileen Beran
Serves: Yield: 2 to 3 quarts
- 4-6 cups shellfish shells (from shrimp, lobster, and/or crab)
- 2 sprigs fresh or 1 teaspoon dried thyme
- Several sprigs fresh or 1 tablespoon dried parsley
- 1 bay leaf
- 10-15 whole peppercorns
- 1 large yellow onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1/2 cup dry white wine (optional)
- Preheat oven to 400°F. Break or cut shells into pieces with a kitchen shears. Place on baking sheet and roast for 10 minutes.
- Place shells in stock pot and add water to cover plus one inch. Heat on medium high and adjust heat to just below a boil. Do not stir. Skim off any film with a slotted spoon every 10 minutes.
- Place thyme, parsley, bay leaf, and peppercorns in cheesecloth and tie with string. Add to pot. Add optional wine and onion, carrot, and celery. Simmer another 30 minutes, skimming off any more film that comes to the top. Remove from heat, remove the bag of herbs and strain out the remaining solids through damp cheesecloth. Use stock immediately or freeze.
(Recipe adapted from SimplyRecipes.com.)