Shellfish Stock from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo
Preheat the oven to 400°F 205°C). Break any thick shells of lobster or crab by putting them in a sealed, thick plastic bag and either rolling over them with a rolling pin or hitting them with a...
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Cooking tools:
- Rolling pin
- Meat tenderizer
- Pot
- Zip-top bag
- Oven
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
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