Quick Shellfish Stock

Always save shrimp shells (or lobster or crab shells) and store them in a plastic bag in your freezer. Then, when you need to make a good shellfish stock, all you have to do is to take one of your basic chicken stocks (or even canned low-salt, defatted chicken broth) and add as many shrimp shells as you have. You might also include a good splash or two of dry white wine. Bring the stock to a boil, reduce the heat, and simmer for 5 minutes. Strain and discard the shells, and now you have a delicious stock for your favorite fish soup or sauce.