Shellfish Stock

Name: Shellfish Stock
Yield: Makes about 1 litre
Ingredients: ½ tsp coriander seeds; ½ tsp fennel seeds; ½ tsp peppercorns; 1 small carrot, peeled and cut into 2cm dice; 1 kg crab, lobster and/or crayfish heads, claws and shells (mussel and cockle shells do not work); 1 kg crab, lobster and/or crayfish heads, claws and shells (mussel and cockle shells do not work); 50 ml good-quality olive oil; 1 star anise; 1.5 litres cold water; 2 plum tomatoes, halved; ¼ bunch tarragon; 1 bay leaf; 1 small head fennel, trimmed and cut into 2cm dice; 1 small onion, peeled and cut into 2cm dice; 1 small stick celery, peeled and cut into 2cm dice; 100 ml white wine; 1 kg crab, lobster and/or crayfish heads, claws and shells (mussel and cockle shells do not work); 1 kg crab, lobster and/or crayfish heads, claws and shells (mussel and cockle shells do not work); 1 kg crab, lobster and/or crayfish heads, claws and shells (mussel and cockle shells do not work); 1 kg crab, lobster and/or crayfish heads, claws and shells (mussel and cockle shells do not work); 1 kg crab, lobster and/or crayfish heads, claws and shells (mussel and cockle shells do not work)

Preparation info

Makes about
1 litre

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

You will be amazed at how much flavour can be extracted from leftover shellfish heads, claws and shells, and this is a great recipe for all those frugal cooks out there who don’t like throwing things away. Once made, the stock can be reduced down to a sticky syrup and with the addition of a mix of half cream and half milk will form a delicious light soup. It’s also great for using in risottos and pasta dishes.

Ingredients

Stock
Fish course
Pescatarian
Leftovers
Gluten-free

Ingredients

Method