Shellfish stock
Shellfish shells are rich in trace minerals making them a very healthy option to consider while making broth
Equipment
- 1 stock pot
- 1 sieve
- 1 jars
Ingredients
- 1 pound shellfish shells
- 1 cup dry white wine
- 2–4 quarts cold water
Instructions
- Preheat oven to 400°f.
- In a single layer, roast shells for 20 minutes.
- Place the bones into a heavy stock-pot. Add wine and cold water. Cover pot and boil over med-high heat. Then lower heat to med-low. Skim off any foam that may arise.
- Let it simmer for at about 45 minutes or until fragrant
- Strain the broth through a fine-mesh sieve. Use the stock right away or transfer into four 1-quart sized jars, sealing their lids tightly. Chill up to 7 days or freeze for 6 months. Be sure to remove hardened fat off the top. You can use this to cook with or discard it
Video
Notes
When making shellfish stock, it is important to start with high-quality ingredients and to clean the shells thoroughly before using them. To achieve the best flavor, it is recommended to roast the shells in the oven before simmering them in water with aromatics such as onions, garlic, and herbs.