How to Make Shellfish Stock

Ingredients

• 4-6 cups shellfish shells, from shrimp, lobster, and/or crab
• 1/2 cup dry white wine
• 1 large yellow onion, sliced or chopped
• 1 carrot, roughly sliced or chopped
• 1 celery stalk, roughly sliced or chopped
• 2 Tbsp tomato paste
• 2 sprigs of thyme
• Several sprigs parsley
• 1 bay leaf
• 10-15 whole peppercorns
• 2 teaspoons salt

Directions

1. If you have large, sturdy shells from lobster or crab, crack them into smaller pieces by sealing them in a heavy plastic bag and crushing them with a rolling pin or meat hammer. For thinner shrimp shells, give them a rough chop with a chef’s knife. Avoid pulverizing them or cutting them too finely. If your shells are already broken up, such as cracked crab, you can leave them as they are.
2. For deeper flavor, spread the shells in a large roasting pan and cook them at 400 degrees F for 10 minutes. This part is optional, but it does add a lot of richness.
3. Transfer the shells to a large stock pot, then pour in enough water to rise an inch above them. Set the pot over high heat. When small bubbles begin drifting up, turn the heat down to medium.
4. Do not allow the pot to boil. Aim for that barely-simmering zone, around 180 degrees F, where only an occasional bubble breaks the surface.
5. Leave the shells alone as they cook. Stirring can make the stock cloudy.
6. As foam forms on top, skim it away with a large metal spoon. Let the shells cook this way for about an hour, skimming every few minutes as needed. That foam is released as impurities come out of the shells while they heat.
7. When the foam has mostly stopped appearing, add the wine, onions, carrots, celery, tomato paste, thyme, parsley, bay leaf, and peppercorns.
8. Bring the stock to a gentle simmer, then adjust the heat so it barely continues to simmer without boiling for 30 minutes. Skim off any additional foam that rises. Stir in the salt, then take the pot off the heat.
9. Using tongs, a large slotted spoon, or a spider strainer, remove most of the solids from the pot. Later, seal them in a plastic bag and take them outside to the trash, since shellfish shells can quickly make a kitchen smell less than charming.
10. Wet a few layers of cheesecloth, then lay them inside a large fine mesh strainer set over a large pot or bowl.
11. Pour the stock through the prepared strainer. Use it right away, or cool it for later. If you will not use it within a couple of days, freeze it, leaving room at the top of the container so the liquid can expand as it freezes.