Squid Stock

• 4 grams squid ink extract or 2 cans (4 ounces each) squid in ink

In a medium saucepan, combine the squid ink extract or the contents of the can (without oil) of the canned squid, the carrot, leek, bouquet garni, and 1½ quarts water. If you have any skins or trimmings from your squid, add those as well. Bring to a boil; skimming. Reduce the heat to a simmer, cover, and cook for 30 minutes. Strain, return the liquid to the pan, and boil until reduced to 1¼ cup