Shellfish reduction
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Shellfish is a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some kinds are found only in freshwater.
ingredients
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serves: 3
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
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
preparation
1. Blend the stock, in batches if necessary, before straining. Press the pulpy mixture through a cheesecloth-lined sieve into a clean pan, pressing out as much liquid as you can.
2. Bring the stock to a boil and boil rapidly until it has reduced to about 2/3 cup (150 ml). It is now ready to use.
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