How to make shellfish stock
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Ingredients
Oils & Vinegars
2 tbsp of oil
Dairy
1 tbsp of butter
Fish & Shellfish
1kg langoustine shells, lobster shells, crab shells or prawn shells (or a mix), broken into pieces with any juices reserved
Fruit & Vegetables
1 onion, diced
1 small leek, finely sliced
1 celery stick, finely sliced
1 small carrot, finely sliced
1/2 garlic bulb, cloves smashed and skin left on
Spices & Dried Herbs
1/2 fennel, finely sliced
2 bay leaves
Store Cupboard
2 tbsp of tomato purée
Beverages
200ml of brandy, dry sherry or white wine
Salad & Fresh Herbs
1 tsp coriander seeds, lightly crushed
4 sprigs of fresh thyme
tarragon, dill and/or chervil (optional)