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 and cook until they turn pink and color nicely.

Ensure the shells are reasonably dry to avoid excess liquid in the pan.

Remove the pan from heat once the shells are cooked through and have a roasted smell.

Flame some brandy in a ladle and warm it up to cook out the raw alcohol.

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

Add finely chopped leeks, celery, fennel, and onion to the pan.

Stir in 75 ml of tomato paste.

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

Peel in a strip of orange zest into the mixture.

Cover the ingredients with cold water, just enough to skim the stock and remove impurities.

Bring the stock to a boil and skim off any foam or impurities from the surface.

Let the stock simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens