Shellfish Stock

Name: Shellfish Stock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters coarsely chopped carrot; 473 milliliters coarsely chopped celery; 473 milliliters coarsely chopped fennel bulb; 454 grams medium onions, peeled and halved (about; 1 kilograms lobster shells (about 4 small lobsters); 2 Tbsps no salt-added tomato paste; 5 liters water

Shellfish Stock might be a good recipe to expand your main course repertoire. One serving contains 455 calories, 16g of protein, and 2g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of water, celery, lobster shells, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 45

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Oven

Arrange shells in an even layer in a shallow roasting pan.

Ingredients you will need

Pasta Shells

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Roasting Pan

Bake at 450 for 30 minutes or until toasted.

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Oven

Transfer shells to an 8-quart stockpot.

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Pasta Shells

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Pot

Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine.

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Tomato Paste

Carrot

Celery

Fennel

Onion

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Pot

Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 4 hours, skimming surface occasionally.

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Vegetable

Water

Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in an airtight container for up to 2 days, or freeze for up to 3 months.

Ingredients you will need

Stock