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Shellfish stock

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Shellfish stock
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Shellfish stock

Added by: on Jan 7th, 2011
Making seafood stock is similar to making chicken stock; it takes time and attention, and the final result makes it worth the effort.
Rating:
0
Prep Time:
10 min
Cook Time:
45 min
Ready In:
55 min

Servings

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Original Recipe Yield: 3 servings (3 3/4 cups)
 

Ingredients:

  • 1 tablespoon (15 g) unsalted butter
  • 1/2 cup (50 g) chopped carrot
  • 1/2 cup (50 g) chopped onion
  • 1/2 cup (50 g) chopped celery
  • 12 oz (350 g) small shrimp in shell (or small crabs)
  • 1 tablespoon Cognac
  • 2 tablespoons white wine
  • 1 teaspoon chopped tarragon
  • 1/2 cup (75 g) roughly chopped tomato
  • 5 cups (1.2 liters) Fish Stock
  • pinch of cayenne pepper
Nutrition Facts
Shellfish stock

Servings Per Recipe: 3

Amount Per Serving

Calories: 238

  • Total Fat: 8.5 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 157.5 mg
  • Sodium: 1296.7 mg
  • Total Carbs: 9.6 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 4.1 g
  • Protein: 25.2 g
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Directions:

1

Melt the butter in a large saucepan. Add the carrot, onion, and celery, and fry over a medium-high heat for 3 to 4 minutes.

2

Add the shrimp or crabs and the Cognac, and fry for 2 minutes more.

3

Add the remaining ingredients, lower the heat, cover, and let simmer for 40 minutes.

4

Strain the stock through a fine sieve, pressing out as much liquid as you can with the back of a ladle. It is now ready to use.

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Nice simple fish stock that just about anyone can successfully make.
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