Shellfish Stock Food

SEAFOOD STOCK

Seafood Stock image

Provided by Ina Garten

Time 1h35m

Yield about 1 quart

Number Of Ingredients 11

Ingredients

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

SHELLFISH STOCK

Shellfish Stock image

Provided by Martha Stewart

Categories Soup Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 14

Ingredients

1 1/2 teaspoons extra-virgin olive oil
3-4 lobster heads (tail and claws removed), cut in 3 or 4 pieces (see Helpful Hint)
3 tablespoons Cognac
2 plum tomatoes, sliced
1 tablespoon tomato paste
2 large or 4 small leeks, cut in half lengthwise and washed well
1 medium-size onion, sliced
2 celery stalks, cut in half
1 head of garlic, cut across the middle to expose the cloves
6 sprigs of fresh flat-leaf parsley
2 bay leaves
12 whole black peppercorns
6 sprigs of fresh thyme
3 sprigs of fresh tarragon

Steps:

Heat an 8-quart stockpot over high heat for about 2 minutes. Add the olive oil and lobster and saute until the shells turn bright red.
Remove the pan from the heat, add the Cognac, then return to the heat and allow the alcohol to burn off, about 15 to 20 seconds. Add the tomatoes and tomato paste and stir. Add the remaining ingredients and cover with cold water.
Bring to a boil over high heat, skim, and reduce the heat. Simmer gently for 1 to 1 1/2 hours. Cool slightly and strain through a fine sieve. The stock will keep for 2 to 3 days in the refrigerator, or freeze in 1-cup batches.

SEAFOOD STOCK

Seafood Stock image

Provided by Ina Garten

Time 1h30m

Yield 1 quart

Number Of Ingredients 10

Ingredients

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onion (2 onions)
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/2 cup dry white wine, such as Pinot Grigio
1/3 cup tomato paste
10 sprigs fresh thyme
Kosher salt and freshly ground black pepper

Steps:

Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.

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