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From the galley:
Wild Alaskan Seafood Stock
Adapted from Ina Garten
utilizes: spot prawn shells
The goodness of wild alaskan seafood extends beyond just the edible parts of your catch. This rich, hearty stock utilizes the empty shells from our spot prawns - and extra points if the shells are roe on.
The beauty of a good stock is that you can (and should) utilize what you have on hand. This stock is based on shrimp shells, but any shellfish byproduct can be used.
This brew only requires the shells from one pound of shrimp per batch - so save a few bags worth of shells, and freeze a double (or triple) batch for later.
Chop, simmer, strain - the whole process only takes about 90 minutes to complete and elevates simple soups to the next level. Plus, it utilizes often discarded pieces of seafood - which we love.
We use this stock as a base in our cioppino, but it would make a great base for any seafood soup - chowder, bisque, you name it. The tomato base could be omitted to make a cleaner, less acidic base as well.
Quarantine project, anyone? Your future self will thank you.
Cook Time: 80 minutes Prep Time: 20 minutes Yield: about 1.5 quarts
Ingredients:
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2 tbsp good olive oil
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shells from 1 pkg (1 lb) prawns
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2 cups chopped yellow onion
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2 carrots, unpeeled and chopped
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3 stalks celery, chopped
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3 cloves garlic, minced
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1/2 c good white wine
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1/3 c tomato paste
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1/2 tbsp kosher salt
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1.5 tsp fresh ground pepper
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10 sprigs fresh thyme, stems and all
Directions:
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Warm the oil in a heavy stockpot over medium heat.
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Add shrimp shells, onions, carrots, and celery - and saute for 15 minutes - or until lightly browned.
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Add 1.5 quarts of water, white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour.
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Strain through a sieve, pressing solids. You should have approx. 1 - 1.5 quarts of stock. You can make up the difference with water or wine if needed.
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Freeze in mason jars, being sure to leave room at the top for expansion.
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