Pan-Roasted Shellfish Stock

This is quite possibly our all-time-favorite stock. We freeze our leftover shrimp, lobster, and crab shells until we’ve got enough to make a batch, but you can also buy shrimp shells at some seafood counters, so just ask the fishmonger. The method for this stock is derived from the classic French technique for brown veal stock, which happens to be the most luxurious stock in recorded history. Here, we pan roast the shellfish shells over medium-high heat with a touch of oil to deepen their s