Shellfish stock
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Making seafood stock is similar to making chicken stock; it takes time and attention, and the final result makes it worth the effort.
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. 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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