Shellfish reduction


by: B&B Wife

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.


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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

Nutrition Facts
Shellfish reduction

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

how is this calculated?

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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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