Shellfish Stock

Name: Shellfish Stock
Yield: Makes 1¼ litres
Ingredients: 150ml Noilly Prat; 50ml Pernod; 2 pieces Star anise; Salt; 2 Strips orange peel; Freshly ground pepper; 700g Fresh lobster shells and heads, uncooked; 3 large Sprigs fresh tarragon; 2 Carrots, peeled and roughly chopped; 1 Onion, roughly chopped; 1½ Water or Fish stock; 50ml Olive oil; pinch saffron threads; 2 large Sprigs fresh basil; Cayenne pepper; 1 Small Bulb fennel, roughly chopped; 6 Plum tomatoes, seeds removed and roughly chopped; 1 tbls Tomato paste; 25ml Brandy; 2 Garlic cloves, crushed; 1 Small White of leek, roughly chopped; 1 Stick celery, roughly chopped

Basic Recipe 25

Preparation info

Makes
1¼ litres

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

700g Fresh lobster shells and heads, uncooked
50ml Olive oil
2

Stock
Pescatarian
Gluten-free

Method

Clean and chop the lobster shells and heads into small pieces. In a heavy-based saucepan, heat the olive oil, add the shells and gently roast them until they take on a deep red colour. Stir in the vegetables and continue to cook until softened and lightly coloured. Add the tomato paste, chopped tomatoes, a pinch of both saffron threads and cayenne pepper, the orange peel and star anise and cook