Yields 1 gallon

Seafood shells such as those from lobster and shrimp are ideal for making a seafood stock. Also, be sure to thoroughly clean the leeks.

4 pounds seafood shells

3 large yellow onions

¼ pound shallots

1 white leek

½ pound parsnips

2 stalks celery

1 bunch fresh parsley stems

1 cup dry white wine

1½ gallons water

4 stems fresh thyme

2 dried bay leaves

10–20 peppercorns

• Thoroughly rinse the seafood shells in ice-cold water. Peel and roughly chop all the vegetables.

• Place the shells, vegetables, wine, and water in a stockpot over medium heat; bring to a simmer and let cook, uncovered, for 2 hours.

• Add the herbs and spices, and continue to simmer uncovered for 30 minutes.

• Remove from heat, strain, and cool in an ice-water bath. Place in freezer-safe containers and store in the freezer until ready to use.

Wine Choice

Use semidry to dry Mediterranean white wine. If you have a specific recipe in mind that would be complemented by a sweeter flavor, try experimenting with a sauterne or a late-harvest wine.