Shellfish Stock


Preparation info

  • makes

    10 litres

    • Difficulty


Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About


  • 5 kg lobster and langoustine shells,
  • roasted
  • 2 onions, peeled and roughly chopped
  • 250 g tomato purée or fresh tomato pulp
  • 2 heads of fennel
  • 1 head of celery
  • a splash of olive oil
  • 5 star anise
  • 10 black peppercorns
  • 1 lemon, cut in half
  • 2 cloves of fresh garlic, crushed
  • 15 litres water
  • 1 × 75 cl bottle dry white wine


    Lightly sweat off the vegetables in a little olive oil, colour until golden brown and add the roasted shells, tomato purée, star anise, peppercorns and lemon. Combine everything together. De-glaze the pan with the white wine, add the water and bring to the boil gently. Skim off the impurities, then simmer for ½2 to 2 hours, reducing by one-third. Remove from the heat and allow to settle. Pass through a fine sieve or chinois and use as required.