Shellfish Stock

Preparation info
  • Makes

    10 litres

    • Difficulty


Appears in

By Andrew Pern

Published 2008

  • About


  • 5 kg lobster and langoustine shells,
  • roasted
  • 2 onions, peeled and roughly chopped


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 t