Shellfish Stock from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo

Ingredients

• 6 cups shellfish shells from shrimp, lobster, and/or crab
• ½ cup (120 ml) dry white wine
• Olive oil, for drizzling
• ½ teaspoon fennel seeds
• Several sprigs parsley
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 large yellow onion, chopped
• 1 carrot, peeled and coarsely chopped
• 1 celery stalk, coarsely chopped
• 2 tablespoons tomato paste