Make a stock from your leftover shells – Colchester Oyster Fishery

Name: Make a stock from your leftover shells – Colchester Oyster Fishery
Ingredients: 1kg langoustine shells, lobster shells, crab shells or prawn shells (or a mix), broken into pieces with any juices reserved; onion, diced; 1 small leek, finely sliced; 1/2 fennel, finely sliced; 1 celery stick, finely sliced; 1 small carrot, finely sliced; 1/2 garlic bulb, cloves smashed and skin left on; 2 tbsp of tomato purée; 200ml of brandy, dry sherry or white wine; 2 bay leaves; 1 tsp coriander seeds, lightly crushed; 4 sprigs of fresh thyme

colchesteroysterfishery.com

There is so much flavour held in the shells and heads of shellfish, don't throw them away instead use them to make a delicious stock.

View full recipe on colchesteroysterfishery.com

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Ingredients

1kg langoustine shells, lobster shells, crab shells or prawn shells (or a mix), broken into pieces with any juices reserved
onion, diced
1 small leek, finely sliced
1/2 fennel, finely sliced
1 celery stick, finely sliced
1 small carrot, finely sliced
1/2 garlic bulb, cloves smashed and skin left on
2 tbsp of tomato purée
200ml of brandy, dry sherry or white wine
2 bay leaves
1 tsp coriander seeds, lightly crushed
4 sprigs of fresh thyme