Shellfish Stock

Whenever you have shrimp or lobster,  freeze the shells and you’ll have them on hand for this stock.  The stock will keep for three days in the fridge and several months in the freezer.  This is a great base for any type of seafood stew, chowder or soup.

Makes 4 cups of  rich stock

4 tablespoons olive oil
2 cups of roughly chopped onion
1 cup roughly chopped carrots
2 tablespoons tomato paste
5 cups cold water
1 cup roughly cut celery
3-inch piece of leek, roughly chopped (green part only)
1 whole garlic bulb, unpeeled, cut in half
1/2 cup parsley stems, roughly chopped
1/2 tablespoon dried thyme
2 bay leaves

1.  In a large soup pot, heat olive oil over medium high heat until glistening. Throw in onion and carrots.  Cook, stirring constantly until onion is translucent.  Stir in tomato paste and cook for a minute or two while constantly stirring.  Cooking the mixture eliminates the tomato acidity and brings out the rich tomato flavor.
2.  Pour in water.  Drop in celery, leek, and garlic halves.  Sprinkle in parsley, thyme and add bay leaves.  Reserve.

Prepare the shells
2 tablespoons olive oil
4 cups of shrimp and/or lobster shells

1.  Heat oil in a large skillet over high heat.  Toss in shells, cook and stir continually until light golden brown.
2.  Add shells to stock.

 3. Bring  stock to boil over high heat.  Skim the frothy protein that rises to the top and reduce heat to low.  Cover and simmer for an hour. 

4.  Remove pot from heat and remove lid.  When stock comes to room temperature strain stock into a large bowl.

5.   Use the back of a large spoon or soup ladle to press out the rich flavors from the vegetables and shells then discard them.Bring stock to room temperature before refrigerating for up to 3 days.
The stock can be frozen for several months.  Just pour into an airtight plastic bag.

Recipes with Shellfish Stock:
Fish Soup to Die For