Shrimp OR Shellfish Stock
About 4 cups Shrimp and lobster are the most flavorful shellfish to use here.
Ingredients
- Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
- 2 tablespoons vegetable oil
- 1 small unpeeled onion, thinly sliced
- 1 small carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 bay leaf
- 1 ½ teaspoons lightly crushed black peppercorns
- (Splash of Pernod or ¼ teaspoon fennel seeds)
- Cold water to cover
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
- 2 tablespoons vegetable oil
- 1 small unpeeled onion, thinly sliced
- 1 small carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 bay leaf
- 1 ½ teaspoons lightly crushed black peppercorns
- (Splash of Pernod or ¼ teaspoon fennel seeds)
- Cold water to cover
Let's Cook
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Step 1.
Have ready: Shells from 2 pounds shrimp, or 2 picked crab or lobster carcasses, organs and gills removed
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Step 2.
Rinse the shells or carcasses and drain well. Wrap larger crab and lobster shells in a kitchen towel and smash them into small pieces with a rolling pin or the spine of a large knife. Heat in a stockpot over medium-high heat: 2 tablespoons vegetable oil
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Step 3.
Add the shells and cook, stirring occasionally, until their color brightens and they become aromatic, 3 to 5 minutes. Add: 1 small unpeeled onion, thinly sliced; 1 small carrot, thinly sliced; 1 celery rib, thinly sliced; 1 bay leaf; 1 ½ teaspoons lightly crushed black peppercorns; (Splash of Pernod or ¼ teaspoon fennel seeds)
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Step 4.
Add: Cold water to cover
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Step 5.
Bring almost to a boil, reduce the heat, and simmer gently, partially covered, for 30 minutes. Strain well. Let cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.