How to Make Homemade Shellfish Stock
Category
main course
Ingredients
-
1-2 lbs of shells from shellfish – here I used the shells from 2 brown box crabs that I had just cooked
½ cup dry white wine like sauvignon blanc
1-2 tbsp salt
1 onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 bay leaves
3 sprigs of thyme
Directions
In a large pot, add the shells from shellfish and enough water just to cover the shells.
Add the remainder of the ingredients to the pot and place stovetop over medium high heat. Bring the pot to a low simmer, add the lid, and simmer for 1 hour.
Once the hour is up, remove from the heat and strain into a bowl through a fine mesh strainer. Discard the shells and vegetables, and store the shellfish stock in the fridge for up to 5 days, or the freezer for 6 months. Shellfish stock is great in soups, stews, chowders and sauces! It is almost impossible to find good shellfish stock in stores, so definitely make it if you have spare shells.