* Both raw and cooked shells are a wonderful addition to the seafood stock pot. Stock made of shrimp, crab and crawfish shells is one of the secrets of Cajun cookery. Lobster, clam and mussel shells make wonderful stock as well.
seafood stock (with shellfish & mollusks)
I have extremely fond memories of shared winter holiday meals, but many actually took place before or after or in between the official Christmas and New Year’s festivities. They weren’t…
1 liter (4 cups)
- 500 grams shellfish carcasses and mollusk shells (275 grams crab shell, 125 grams shrimp heads and shells, 125 grams mussel shells)
- 100 grams (½ cup) tomato, large slices
- 100 grams (½ cup) onion, large slices
- 100 grams (½ cup) carrot, marge slices
- 100 grams (½ cup) leek or fennel, large slices
- 25 grams (2 tbsp) celery, small slices
- 12,5 grams (1 tbsp) garlic, cut in half
- 30 ml (2 tbsp) olive oil
- 60 ml (4 tbsp) vermouth (or cognac)
- 45 ml (3 tbsp) white wine
- 15 ml (1 tbsp) white wine vinegar
- 15 grams (1 tbsp) salt
- 1 gram (5-6 whole) black peppercorns
- 1 gram (5-6 whole) pink peppercorns
- 5 grams (2 short stems) flat-leaf parsley
- 3 grams (1 small stem) tarragon
- 3 grams (1 small stem) basil
- 3 grams (1 small stem) dill
- 1 gram (2 whole) bay leaves
- optional : 1 pinch (1/8 tsp) saffron threads
- 1,5 liters (6 cups) water (or 3 cups water + 2 cups fish stock + 1 cup mussel water)
- slightly crush the scraps of seafood shells and carcasses and heat up, at medium high heat in a large casserole with the olive oil for 2-3 minutes, then add the remaining ingredients (not liquids) and cook and stir for an additional 2-3 minutes, add the vermouth, white wine and vinegar and stir and scrape the bottom of the casserole as it deglazes and finally add the water or combination of water and fish stock and remaining mussel water (used when steaming open the mussel shells), bring to a boil, reduce heat to a gentle simmer, cover with a lid and let simmer for 3 hours minimum until ready and fragrant; then let cool down slightly, strain well and reserve the hot seafood stock in heated and sterilized jars or let cool down completely and freeze as blocks as I do in 250 grams or 1 cup portions, later sealed in freezer bags after frozen as blocks …
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Andrew Zimmern Cooks: Shellfish Stock
FAQ
What can I do with leftover mussel shells?
What were mussel shells used for?
What is mussel stock?
Can crab shells be used for stock?
How do you make shellfish stock?
To make shellfish stock, all you need is shells, vegetables, aromatics and water. How you prepare the shells will have an impact on the final flavour, so it’s important to take a little time to roast them beforehand.
Can you use shellfish shells to make seafood stock?
Use any combination of shellfish shells and/or fish bones / fish remnants when making homemade seafood stock. A good rule of thumb: Fill a gallon size Ziploc bag until mostly full of shells, then make stock. The shells can be stored in a freezer until needed, meaning you can add to it any time you have shells on hand!
Can you put shells in stock?
Stock is therefore used as a base in many other recipes such as soups, gravies, or other items. In any case, don’t throw out your lobster, shrimp, crab, clam, or mussel shells. By the way, I simply place my shells into a freezer bag until I have enough to make stock.
Why should you make homemade shellfish stock?
A rich, nourishing stock is a great way to ensure you get the most bang for your buck when you treat yourself to a shellfish dinner. Homemade shellfish stock will up your home cooking game, helping you make the most flavourful, restaurant-quality paellas, risottos, gumbos and curries at home.