Shellfish Stock for bouillabaisse

Every other Friday, Erik and I make bouillabaisse. Though we are not Catholic, it is a nice food tradition and, so it seems, we often have the appropriate ingredients.

Tomorrow, I will post about how to make bouillabaisse. But everything good starts with a fine stock.

The key to good stock is to save everything. If you peel shrimp before you cook them, save the shells and tails. If you eat crab, save the shells. Save the tops of celery, the ends of onions, the tips of carrots, etc.,. There is a satisfaction and flexibility in having a freezer bag of potential stock.

Shells from two cooked Dungeness Crab (we have yet to try other crabs out)
Shells from 2# raw Shrimp.
One Chopped Onion
Celery Stalk chopped
Tomato paste 2 Tbsp.
Brandy 2 oz.
White Wine 2 oz.
Parsley Stems 8 each
Bay Leaves 2 each
Peppercorns (less than a dozen more than 5)
Paprika 1 tsp.
Cold Water

Heat oil in hot stock pot and sear shells until the shrimp shells are pink. Add tomato paste and cook a few minutes.

Deglaze pot with brandy and wine.

Add vegetables and seasonings.

Add cold Water to top of pile o’ stuff.

Simmer gently.

You’ll need 3-4 hours before you season and Drain.

Tomorrow: bouillabaisse