How to make shellfish stock

WRITTEN BY:

Eileen

SERVES:

NUTRITION:

Vitamin E, Calcium, iron and omega 3

DIFFICULTY

Easy

TIME

35 minutes minutes

To make shellfish stock, all you need is shells, vegetables, aromatics and water. How you prepare the shells will have an impact on the final flavour, so it’s important to take a little time to roast them beforehand.

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Method

Heat a tablespoon of the oil and the butter in a large stock pot. Add the shells (and any juices that have leaked out of them) and cook over a medium heat for 10–15 minutes, stirring to avoid sticking. The shells should be in one layer on the bottom of the pan to enable proper caramelisation, so work in batches if you need to. If you are using langoustines or prawns, use a rolling pin to crush the heads open. Once nicely coloured, transfer the shells to a bowl.

Deglaze the pan to collect up all the delicious bits stuck to the bottom. Do this by turning the heat up high, then add about 50ml of the brandy. Turn the heat back down and use a spatula to scrape the pan clean. Tip these juices into the bowl of shells.

Add the remaining oil and, once hot, add the chopped vegetables and smashed garlic. Cook for about 10 minutes until caramelised, stirring to avoid any burning (which would impart a bitter flavour).

Add in the tomato puree and cook out for 2 minutes.

Add the shells back into the pot along with the delicious juices. Pour in the remaining brandy and reduce by half.

Top up with water to about 3cm above the shells. Bring to the boil and then skim off the scum which rises to the top using a ladle.

Add the coriander seeds, bay leaves, thyme and any other herbs you choose to use and simmer the stock uncovered for 2–3 hours. Make sure the stock stays at a gentle simmer rather than a rolling boil, and periodically skim off impurities floating on the surface.

Once ready, place a colander over a large bowl and line with muslin or a thin, clean tea towel. Carefully pour the pan's contents into the colander. Use the back of a ladle to crush the shells, making sure you extract every last bit of stock.

You can now either return the stock to the pan and reduce further, or chill. The stock will keep for 2–3 days in the fridge or freeze for up to 3 months.