Andrew Zimmern Cooks: Shellfish Stock
Create rich, flavorful shellfish stock with leftover lobster and shrimp shells for your next dish. Perfect for enhancing any recipe or freezing for later.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Mixing bowl
- Fine-mesh sieve
- Airtight container
- Zip-top bag
- Freezer
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 bay leaves
- 1 teaspoon tomato paste
- Shells from 2 lobsters
- Shells from 2 pounds large shrimp
- 1 medium carrot, chopped
- 2 celery ribs, chopped
- 3 tablespoons brandy
- 3 cups chicken stock (or substitute with water)
- 2 cups water
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