XO Sea Stock

Preparation info

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By Peter Gilmore

Published 2014

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  • 100 ml ( fl oz) grapeseed oil
  • 1 kg (2 lb 4 oz) chicken wings
  • 1 snapper head
  • 250 g (9 oz) squid trimmings
  • 1 small brown onion, chopped
  • 1 inner white celery stalk
  • ½ carrot, chopped
  • 250 ml (9 fl oz) unoaked chardonnay
  • 2.5 litres (87 fl oz) cold water
  • 250 g (9 oz) clams (vongole)


Heat the grapeseed oil over medium–high heat in a stockpot or very large saucepan and add the chicken wings, snapper head and the squid trimmings. Turn occasionally until golden brown all over. Add the vegetables and continue to cook until the vegetables are lightly browned. Deglaze with the unoaked chardonnay. Once the wine has evaporated add the cold water. Bring to a simmer, skim and reduce heat to a low simmer. Cook for 2 hours.

Add the clams to the pot and bring back to the simmer. Simmer for a further 30 minutes. Strain through a fine sieve and discard all the solids.

Reserve the stock in the refrigerator until required.