Shellfish Stock (Canning)
This shellfish stock is a prime ingredient for crab or lobster bisque.
INGREDIENTS | MAKES 4 QUARTS
- 2 tablespoons butter
- 2 large onions, chopped
- 1 bunch leeks, rinsed well and chopped
- 4 or 5 chopped garlic cloves
- 3–4 stalks chopped celery
- 1 pound carrots, peeled and roughly chopped
- 4–5 pounds lobster or crab shells
- ¼ cup lemon juice
- 1/2 cup chopped parsley
- 1 teaspoon whole black peppercorns
- 3–4 bay leaves
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano leaves
- ½ teaspoon dried tarragon leaves
- ½ teaspoon dried thyme leaves
- 1 cup dry white wine (optional)
- 1 gallon cold water
Melt butter in bottom of stockpot; sauté onion, leeks, garlic, and celery about 5 minutes, or until soft.
Add remaining ingredients; simmer about 1 hour. Periodically skim off foam that will appear at top of pot.
Strain; ladle into sterilized jars. Wipe rims; cap and seal.
Process in pressure canner at 10 pounds pressure for 30 minutes for pints or 35 minutes for quarts.
Oysters in “R” Months?
There’s a myth that claims shellfish are only safe in “R” months, but it’s only an urban legend. While some European shellfish breed young in months whose names contain the letter “R,” that only makes the fish a little less tasty. Additionally, there are regulations in place for the gathering and distribution of shellfish by the health department that make commercial shellfish safe to eat.