At the base of every good soup is a good stock or broth. The same goes for seafood soups. This past week I was making a lobster bisque and instead of buying store bought stock I made it from scratch! When it comes to stock, homemade is always better because it has better flavor and is more concentrated than store bought. So if you want your soups to be restaurant quality, make your own stock!
Key Ingredients & Substitutions:
- Shrimp Shells – I usually buy whole shrimp and will peel the shells of for stock. But any shellfish shells will work here!
- Lobster Shells – You can buy a whole lobster or use lobster tails like I did here.
- Mirepoix – A mix of onions, carrots and celery are used to help flavor this stock.
- Tomato Paste – Tomato paste adds a richness and the red color of this stock. Omit if you cannot consume tomatoes.
- White Wine – Use a dry white wine like sauvignon blanc to cut through richness and balance this stock. Omit if you cannot consume wine.
@kellyscleankitchen How to make shellfish stock! #shellfishstock #stock ♬ La Vie En Rose - Louis Armstrong
Shellfish Stock
Prep Time: 20 minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 minutes
Serves: 3 Quarts
Ingredients:
- 2 Tbsp olive oil
- Shells from 2 lbs of shrimp
- 4 lobster tail shells
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 Tbsp tomato paste
- 1 cup dry white wine
- 2 bay leaves
- 1/2 tsp saffron
- Water to cover the shells
Preparation:
STEP 1.
In a large pot over medium heat, coat the bottom with olive oil. Once hot, add the shells and toast. Stir until the lobster and shrimp shells are mostly pink, around 5 minutes, then stir in the vegetables. Season with salt and saute until the vegetables are cooked through, around 5-8 minutes. Stir in the tomato paste and saute for another 3 minutes.
STEP 2.
Deglaze the pot with white wine and simmer for 1 minute to cook off the alcohol.
STEP 3.
Stir in the bay leaves, saffron and enough water to cover the shells by one inch. Bring the liquid up to a low simmer and top with a lid. Simmer for 45 minutes.
STEP 4.
After 45 minutes, turn off the heat. Strain the stock through a fine mesh strainer over a bowl.
STEP 5.
Use the stock or store in the fridge for up to 5 days. Alternatively you can freeze!
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