Tuesday, November 06, 2012

Insanely Delicious Shellfish Stock

Adapted from Hungry Tigress via my Pinterest Soup & Stew Board

Printable Recipe

Prep time: 20 minutes
Cooking time: 90 minutes or so (longer if you want to richer, stronger flavor to add to dishes)
Makes  about 4 quarts/1 gallon/3.8 liters

all the shells from 4 approximately 1 & 1/2 pound lobsters (NOTE: I probably used shells from 8 lobsters as well as 1 large zip lock baggie of shrimp shells... I needed room in the freezer)
1/2 cup olive oil
4 medium leeks (NOTE: I cut mine in half length-wise and again in half across.  HG suggested  6 shallots, or 2 bunches scallions)
1 whole head garlic, peeled and finely chopped
4 cups white wine (NOTE: I used one bottle of a Sauvignon Blanc
8-10 sprigs fresh thyme sprigs (or 1 and 1/2 teaspoons dried leaves)
2-3 bay leaves
1/2 teaspoon fennel seeds
1/4 teaspoon aleppo pepper (or cayenne powder, or spanish smoked paprika)
1/4 teaspoon saffron leaves
6-8 fresh plum tomatoes, coarsely chopped (I used 1 can (28oz/794g crushed fire roasted tomatoes)
a very large stock pot.

1.Smash frozen shells to separate them.

2. Heat all but 2 tablespoons of the olive oil in the pan on high heat. once heated drop the broken shells in and toss frequently for about 8 minutes, or until you smell the most wonderful aroma and begin to see some charred spots on the shells.

3. Move the shells over to the side, (NOTE: I used so many shells, there wasn't very much room but, it did leave enough to lay the cut up leeks in the oil/juice). Lower the heat to medium and add the remaining oil. to the oil add the leeks and sauté until golden, about 8 minutes. Add the garlic to the leeks and sauté for 1 minute more.

4. Add the wine, thyme, bay, fennel, pepper, saffron and tomatoes and give it a stir.

5. Add enough cold water to cover  by about an inch, this will be approximately a gallon of water. (NOTE: I didn't quite cover them all, but close. )  Bring to the boil, reduce the heat and simmer for 1 hour, uncovered. if the shells begin to pop out of the liquid during the simmering process, add water to cover. (NOTE:  I didn't add more water as I wanted the stock to be super concentrated.)

6. Strain through a fine meshed strainer. Return the broth only to pot and let cool completely.

7. Once cool, pour into freezer containers. i use plastic quart containers, and i also do ice cube size for when I need and extra jolt of flavor but i don’t need a whole quart of broth. to do this, freeze in ice cube trays, after 24 hours empty into plastic freezer bags.

this stock will last for 6 months or more in the freezer, and it’s oh so good!

No comments: