Shellfish Broth
Shellfish broth can be a mix of shells or shells from only one type of shellfish. For bisques, cook strained broth until reduced by half to concentrate flavors.
INGREDIENTS | SERVES 6
8 cups broken shells from shrimp, crabs, or lobsters
8 cups water
1 onion, sliced
2 ribs celery, chopped
1 carrot, chopped
1 cup white wine
1 tablespoon tomato paste
2 sprigs thyme
3 sprigs parsley
10 peppercorns
1 bay leaf
In a large stock pot, combine shells and water. Cook over medium heat 1 hour without allowing mixture to boil; skim foam as it rises to top.
Add remaining ingredients; cover and simmer 2 hours.
Remove from heat; let stand 30 minutes.
Strain broth through fine sieve into a bowl; discard solids. Cover; refrigerate, or freeze until needed.
Cooking Liquid as Broth
The cooking liquid from steamed clams, mussels, lobster, and shrimp is very flavorful and should never be discarded. Strain the liquid to remove any shell bits, then add to soup or freeze for later use. In a pinch, these cooking broths can be combined with clam juice to make an acceptable base for soups.
