Seafood stock

Seafood stock

Brodo di gamberi

By
From
Venice
Makes
2 litres
Photographer
Helen Cathcart

In our house, anytime we cook shellfish we keep and freeze the shells, including the heads. When we have enough we make stock, reduce it and freeze it again. Use shells from crabs, prawns, crayfish, langoustine and lobsters.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 1/2kg seafood shells
1 carrot, halved lengthways
1 onion, quartered
100ml white wine
3 litres water, hot

Method

  1. Heat the oil in a large stockpot over a medium heat and brown the shells with the carrot and onion. When they start to stick to the bottom of the pan add the wine, increase the heat and let it reduce for 4–5 minutes. Bash the shells, particularly any prawn or lobster heads, with a wooden rolling pin to release the juices and break up the shells. Add the water, bring to the boil, reduce the heat and simmer for 1–1 1/2 hours. Remove from the heat. Strain over a large jug or bowl, squeezing the juices from the shells by pressing down with the ladle. Discard the shells. Use the stock straight away, store in the fridge for up to 4 days or freeze for up to 3 months.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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