When you want to cook food that has that wow-factor, you should use homemade stock. Also, I don’t like waste food and therefore try to utilize as much as possible of the commodities I use. To make homemade stock is a win-win. As soon as I have shells and heads from shellfish, I put them in a bag in the freezer. When I have collected enough, I cook a wonderful seafood stock that is easy to make even if it takes a little time. It’s worth the time because it becomes incredibly flavorful. I freeze the stock in portions and thus have a fantastic base for sauces, soups, and stews to access whenever I need it.
You will need
2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster
1 carrot, coarsely sliced
1 large yellow onion, cut into large pieces
½ leek (it’s okay to use the dark green part), washed and cut into pieces
½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces
5.3 oz celeriac, peeled and cut into pieces
2 ½ tbsp tomato paste
¼ cup canola oil
Water
3/4 cup dry white wine
10 white peppercorns
1 bay leaf
How to make it
1. Preheat the oven to 437°F.
2. Put the shells in a bowl and crush them with a hammer. Then spread the shells in a roasting pan.
2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster
3. Distribute carrot, onion, leek, fennel or fennel seeds, and celeriac over the shells. Dot with tomato paste and sprinkle with canola oil. Put in the oven and roast shells and vegetables for 15 – 20 minutes.
1 carrot, coarsely sliced
1 large yellow onion, cut into large pieces
½ leek (it’s okay to use the dark green part), washed and cut into pieces
½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces
5.3 oz celeriac, peeled and cut into pieces
2 ½ tbsp tomato paste
¼ cup canola oil
4. Transfer the shells and vegetables to a large pot or saucepan. Add wine, white peppercorns, and bay leaf. Fill the saucepan with water so that it covers seafood and vegetables. Let it simmer slowly for 30 minutes. Skim the stock regularly.
Water
3/4 cup dry white wine
10 white peppercorns
1 bay leaf
5. Remove from the heat and let the stock with vegetables and shells stand in room temperature until it has cooled completely, about 1 hour.
6. Strain the stock directly down into another large pot or saucepan. Squeeze out as much liquid as possible from the shells and vegetables. Discard shells and vegetables.
7. Boil the stock without a lid. When it starts boiling, lower the heat so that it simmers. Let the stock boil until it is reduced to half, about 1 hour. Skim off the stock regularly.
Tips: Frys in skaldjursfonden i små portioner och ta fram önskad mängd till sås och soppa.
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