How to make shellfish stock

by The Kitchen with Great British Chefs
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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)