Shellfish Stock

By zeenieme

Ingredients

• 2 1/2 pounds lobster shells (about 4 small lobsters) (can use crab shells or a combination or shrimp shells.
• 2 cups coarsely chopped celery
• 2 cups coarsely chopped fennel bulb
• 1 cup coarsely chopped carrot
• 2 tablespoons no-salt-added tomato paste
• 2 medium onions, peeled and halved (abut 1 pound)
• 5 quarts water

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 450 degrees

2. Arrange shells in an even layer in a shallow roasting pan. Bake at 450 degrees for 30 minutes or until toasted.

3. Transfer shells to an 8-quart stock-pot. Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over vegetable mixture. Bring to a boil. Reduce heat and simmer 4 hours, skimming surface occasionally.

4. Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in a airtight container for up to 2 days, or freeze for up to 3 months.