Andrew Zimmern Cooks: 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.

Save shrimp and lobster shells in ziplock bags until you have enough to make stock.

Preheat a large pot and add a little bit of oil.

Add chopped onion and bay leaf to the pot and let them caramelize.

Add a teaspoon of tomato paste to the pot.

Add shrimp shells and two pieces of lobster shells to the pot.

Add chopped carrots and celery to the pot.

Toast the shells and vegetables until heated.

Add a few tablespoons of brandy to the pot and let it burn off and evaporate.

Pour in rich chicken stock and water, then bring the mixture to a boil.

Once boiling, reduce heat to maintain a simmer and cover the pot with a lid.

Let the stock cook for two hours.

After two hours, carefully pour 90 percent of the liquid through a strainer into a secondary bowl.

Press down on the solids to extract as much liquid as possible.

Combine the strained liquid to create a rich shellfish broth.

Store a quart of the broth in a plastic container for future use.

Pour remaining broth into ziplock bags and freeze flat for easier storage.

To defrost, place the bags in your hand or under cold running water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens