Usually either stock made from
shrimp or
crabs; I've included recipes for both here:
Shrimp Stock
Ingredients for Shrimp Stock
- About 4 quarts of shrimp shells (about what you'd get from shelling
2 pounds of shrimp)
- 8 quarts cold water
- 2 tablespoons oil
- White Mirepoix:
- 4 ounces onions, diced
- 4 ounces leeks, white portion only, washed well, trimmed and chopped
- 4 ounces celery, diced
- 4 ounces parsnips, chopped
- 2 lemons, halved
- 1 cup parsley, coarsely chopped, stems and all
- Sachet d'epices:
- 8 bay leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried tarragon leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon cracked black peppercorns
- The above ingredients are placed into a 4" square of cheesecloth and
tied into a sack.
Instructions for Shrimp Stock
Rinse the shells briefly under cold water and drain well.
sweat (cook over low heat in a small amount of oil. Cover directly with a piece of foil or parchment paper, then tightly cover the pot)the shells briefly in the oil, then add the mirepoix and sweat for 2-3
minutes. Add to cold water, add the parsley and sachet and bring to a
boil. Reduce heat and simmer for 40 minutes. Strain the stock thoroughly
in a china cap or strainer layered with cheesecloth. Cool the stock
completely in an ice-water bath and use, refrigerate or freeze
immediately.
Ingredients for Crab stock
- 3 pounds crabs, broken in half (Blue crabs preferred but any
hard shell crab will do
- 8 quarts cold water
- White Mirepoix
- 1 whole head garlic, cut in half horizontally
- 4 bay leaves
- Sachet d'epices
Instructions for Crab Stock
Combine all the ingredients in a large stock pot and bring to a boil over
high heat. Reduce heat and simmer for 1 hour, skimming if necessary.
Strain through a china cap layered with cheesecloth, and discard the
remainder. Cool the stock in an ice-water bath, transfer to a storage
container and refrigerate overnight. The next day, skim off any fat that
has risen to the top. Freeze any leftovers.