Shellfish Stock | Caldo de Marisco

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative, while canned tuna is more affordable.

shrimp

🥗Healthier: chicken

💰Cheaper: surimi

Chicken offers a leaner protein option, while surimi is a budget-friendly seafood substitute.

mussels

🥗Healthier: oysters

💰Cheaper: canned clams

Oysters are a nutritious alternative, and canned clams are typically less expensive.

clams

🥗Healthier: mushrooms

💰Cheaper: canned corn

Mushrooms add umami flavor, while canned corn is a cost-effective option.

Peel the langoustines or prawns by pulling off the head and shelling the body.

Place a large pot over high heat and pour in olive oil.

Add the heads and shells of the shellfish and caramelize them for about 3 minutes.

Add the head of garlic and bay leaf, followed by roughly chopped vegetables (carrots, celery, leek, onion).

Cook for about 10 minutes until the mixture starts to stick to the bottom and turns brownish.

Add sprigs of parsley, fennel seeds, and rosemary.

If not making paella, add tomato at this point.

Add brandy and carefully flambe, then follow with white wine and let it reduce completely.

Add water and stir, bringing it to a boil.

Skim the froth off the top with a ladle or spoon once boiling.

Lower the heat and let it simmer for about an hour and a half.

Pass the stock through a large colander to remove the big parts of heads and shells, squeezing them to extract flavor.

Pass the stock through a linen cloth or smaller chinois for a cleaner stock.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens