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Shellfish Stock

Killer Noms Wild Game Recipes and Techniques

 

This is for the shells from shrimp, crab, crawfish or lobster, or similar critters - whether you catch or buy them. If your shells were cooked in a spicy boil, you have a decision to make: rinse them first, or not. If you don't want the boil spices to clash with your intended use, give them a good rinse or three. But if you prefer the addition of those spicy "seafood boil" flavors, go commando!

Ingredients

  • 1 lb shells ( — crush larger shells, such as a dungeness top)
  • 2 qt water ( — Amount approximate. Enough to cover.)
  • 1/2 cup dry white wine 1/2 c
  • 2 cup onion
  • 1 cup carrot
  • 1 cup celery stalk
  • 1/4 lb mushrooms (sliced or diced)
  • 4 cloves garlic ( — smashed, leave paper on.)
  • Some to taste Radish Greens
  • 2 leaf Bay Leaf
  • 1 Tbsp peppercorns
  • 3 sprig thyme
  • 3 sprig parsley ( — intalian flat-leaf is preferred, but curly is ok.)
  • 2 Tbsp tomato paste
  • 1/2 tsp coriander seeds ( — crushed)
  • 2 clove star anise ( — Consider ommitting if you used fennel tops)
  • 2 Tbsp olive oil
  • 1/2 Tops Fresh fennel bulb ( — Just the tops. Slicing the bulb into the aromatics is an experiment for another day.)

Directions

  1. Roast mirepoix (onion/carrot/celery) and mushrooms in 400°F oven until just start to brown. Then add shells and roast until they start to...
  2. Get the full instructions at Killer Noms Wild Game Recipes and Techniques
Shellfish Stock

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Author:
Steve Jones
Recipe Yields:
1 lb shells