In a previous video I showed you how to make crab cake sliders. Now what to do with all the shells? Throw them away? Never! This is a bit of a labor of love but will give the perfect base to make Bisque or fish sauces. I learned how to make this over 40 years ago while I was an apprentice at the Four Seasons. Very old fashioned method and it will be a much darker stock then normal. The result however is spectacular. Freezes well. I hope you enjoy this recipe as much as I do.
Authentic shellfish stock
Ingredients
- shells from 2 crabs and two lobsters
- 4 stalks celery
- 4 carrots
- 2 leeks
- 1 whole head of garlic
- 6 tomatoes
- 2 large onions
- 42 black peppercorns (lol)
- 1 can tomato paste
- 1/2 fennel
- 4 liters no salt chicken stock
- Salt to taste
Authentic shellfish stock
- Warm oven with center rack at 350 F. (175 C.)
- Place shells in oven middle rack for approx. 45 minutes or just before they turn dark.
- Rough chop all vegetables.
- Pour chicken stock into stock into stock pot with peppers along with 5 liters of water.
- Put all the shells into the pot along with the veggies.
- Heat to a simmer. Lid off. Do not stir!
- After 20 minutes skim foam. Skim every 20 minutes for a total of 2 hours.
- Strain out the shells first with a spider strainer. Then pour the liquid through a double mesh strainer. Then strain for a third time with cheese cloth.
- Let cool and either refrigerate (or freeze). Good in the fridge for several days.
- Next I use this to make my bisque… next recipe.
Directions
Summary
Recipe Name
Authentic shellfish stock
Author Name
Kimbos Comfort Kitchen
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