Dungeness Crab Stock from Soups and Stews by The Editors of Saveur

Ingredients

• 1 cup tomato paste
• 1 cup brandy
• 4 sprigs fresh thyme
• 2 carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 large yellow onion, coarsely chopped
• 1 small bulb fennel, trimmed and coarsely chopped
• 2 bay leaves
• 2 lemons, halved
• 2 whole live Dungeness crabs
• 2 tbsp. unsalted butter
• 1 tsp. crushed red chile flakes
• 1 tsp. dried thyme
• 8 sprigs fresh flat-leaf parsley
• 5 whole black peppercorns