Shellfish stock

Shellfish stock

Brodo ai frutti di mare

By
From
The Amalfi Coast
Photographer
Helen Cathcart

It is well worth making this stock as the flavour is rich and impressive. It can always be frozen if you make a large enough batch.

Ingredients

Quantity Ingredient
5 tablespoons olive oil
300g lobster, crab or prawn heads and shells, or a mixture
1 white onion, cut into eighths
1 carrot, roughly chopped
1 celery stalk, roughly chopped, (add the leaves and ends too if you like)
1 large tomato, quartered
handful parsley stalks
3 litres cold water

Method

  1. Heat the oil in a large saucepan and fry all the ingredients together over a medium heat for 15–20 minutes, until they brown and start to stick to the bottƒom of the pan. Be brave and let them burn – this is our chef Gregorio’s tip. Add the water and bring to the boil, then turn the heat down and simmer for about 40 minutes. Taste the stock and if the flavour is not rich enough simmer for a further 10 minutes.
  2. For a subtle stock strain off the fish and vegetables and keep the liquor only. For a stronger flavour pick out any lobster or crab shells, leaving only the vegetables and prawn shells. Put all of this through a passatutto, or food mill, and grind. If you do not have one, use a sieve instead and push the so” vegetables through with a ladle. The stock will be thicker and much more flavourful.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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