Mirrored from Velvet Kerfuffle Kitchen and Garden.
You might have noticed that I go through a lot of shellfish in my day-to-day preparations. In quite a few of the previous posts, I’ve also mentioned that you want to save the shells and/or carcass remnants of consumed critters for stock. I suppose now would be as good a time as any to show how I usually make that stock.
Shellfish stock is awesome. It’s great as a soup and sauce base, it adds flavor to rice and pasta, and can be used in place of water to give anything you’re cooking a quick boost. I always have a supply of frozen stock — chicken, vegetable, and shellfish — on hand in the fridge for last-minute recipe tweaking. You could buy the powdered bouillion cubes or canned/boxed stuff at the grocery store, but the fresh stuff is so easy to make and so much tastier (less preservatives, yo) that I really don’t see the point. It also makes you feel good about not letting anything go to waste in your kitchen. Try it out, you’ll never go back to the supermarket stuff!
Here’s a big pot of newly made shellfish stock (lobster, crawfish and shrimp), strained and cooling off. You won’t get that dark, rich color out of a box. Making stock doesn’t rely too much on set recipes — it developed as a way to use up what was in the kitchen and get the most out of it before it was binned. There are a few things you should do to get the best results, but the rest is all up to personal creativity and taste. My ingredients list varies every time I make a pot, so no batch ever turns out the same, but it always falls into the same realm of distilled seafoody goodness.
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