White Crab 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.

CRAB STOCK

Crab Stock image

Provided by Jasper White

Yield Makes about 1 quart

Number Of Ingredients 10

Ingredients

2 pounds picked-over crab shells (cracked or chopped) and /or crab bodies (cut into 1-inch pieces, carapace discarded; see Cook's Notes), crab tomalley, and, if necessary, shrimp shells or lobster carcasses
2 quarts water
1 medium to large onion, coarsely chopped
1 to 2 stalks celery, coarsely chopped
1 1/2 cups chopped tomatoes (tomato "guts" or canned or fresh)
2 cloves garlic, crushed
2 dried bay leaves
2 teaspoons black peppercorns
4 sprigs fresh thyme
Kosher or sea salt

Steps:

1. Place the crab bodies, shells, and tomalley (and optional shrimp shells or lobster carcasses) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil, skimming the white foam from the surface of the stock. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Reduce the heat so the stock cooks at a fast, steady simmer.
2. Add the onion, celery, tomatoes, garlic, bay leaves, peppercorns, and thyme, and let the stock simmer and cook down for about 1 hour. The liquid should just cover the crab shells as the stock cooks; if it doesn't, just add a little water.
3. Season the stock lightly with salt. Taste for a rich flavor; if it seems light, simmer for about 20 minutes longer.
4. Strain the stock through a fine-mesh strainer. If you are not going to be using it within the hour, chill it as quickly as possible. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

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