Shellfish Stock

Makes about 1,5 litres

• 500 gr. shellfish heads and shells (for example from shrimp, lobster, and/or crab).
• 1 medium Onion, peeled and chopped.
• 1 Celery stalk, washed and chopped.
• 2 Carrots peeled and chopped.
• 2 ripped Tomato, chopped.
• 1 Fennel bulb, chopped (optional).
• 2 Garlic cloves, smashed.
• 300 ml. White Wine.
• 100 ml. Brandy.
• 500 ml. cold water.
• 500 ml de fish stock (or water instead)
• 1 dried Bay leave.
• 2 star anise.
• ½ teaspoon Black peppercorns.
• 1 sprig of fresh Thyme.
• Some threads of Saffron.
• 2 tablespoon olive oil.

Directions

• Break large shell pieces.
• Spread 1 tablespoon of the oil, heads and shells over a baking tray.
• Place the tray into the cold oven and heat it untill 200ºC for 15-20 minutes.
• Deglaze: After shells are cooked in the oven add wine to the backing tray to loosen and dissolve the brown bits and pan drippings at the bottom of the pan that form during cooking and basting. This pulls all the flavor possible out of the cooking process.
• Keep the mixture to use it later.
• Meanwhile heat the other tablespoon of olive oil in a large pan over medium heat.
• Add the garlic, onion, carrots, celery and fennel.
• Stir-fry until the sugar from the vegetables caramelizes and the colour turn golden brown. About 8 minutes.
• Pour in the Brandy and boil vigorously for 2-3 minutes stirring until almost dry. 
• Add the shell mixture we kept aside before, the tomato, saffron, bay, anise, pepper, stock and water.
• Bring just to the boil.
• With a metal spoon, skim off any scum that rises to the surface.
• Reduce the heat and simmer for 1 hour.
• De-scum occasionally.
• Leave to rest for 10 minutes.
• Strain the stock though a fine mesh strainer and use or store as required.

Tip

• The fennel bulb brings up the fish and shellfish flavor. If you can get it, don’t hesitate to use it.