How to make shellfish stock

shellfish shells

💰Cheaper: fish bones

Fish bones provide a similar umami flavor profile for stock.

water

💰Cheaper: vegetable broth

Vegetable broth can enhance flavor without using water.

Heat a little olive oil in a pan.

Add 1 kg of raw prawn shells to the pan.

Cook the prawn shells until they turn pink and color nicely, ensuring the liquids evaporate.

Remove the pan from heat to prevent burning the juices.

Flame some brandy in a ladle and warm it up on the cooker.

Add the flamed brandy to the pan with the prawn shells.

Add a mirepoix of finely cut leeks, celery, fennel, and onion to the pan.

Stir to mix the vegetables with the shells.

Add 75 ml of tomato passata to the mixture.

Add fennel seeds and a star anise directly to the pan, and crush cardamom pods to release the seeds before adding them.

Peel in a strip of orange zest into the mixture.

Cover the mixture with cold water, just enough to skim the stock later.

Bring the stock to a boil and skim off any impurities that rise to the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens