rich homemade seafood stock
rich homemade seafood stock
Course: main, RECIPES, Sub recipes1.2
Litres10
minutes2
hours15
minutesDon’t throw out those prawn and mussel shells – they make the most amazing flavour-packed rich homemade seafood stock. Making your own stock is one of those things we tend to put in the too-hard basket, but it’s actually quite easy to do. And it truly makes a dish go from boring to soaring! In fact, if you’re making a paella or fidueá, then a homemade stock really does make a huge difference to the flavour. Why not give it a go?!
Ingredients
2 tbs extra virgin olive oil
1kg prawn heads and shells (or a mix of prawn and crab shells)
300g mussel shells (or clams, pippis)
1 brown onion (or large leek), chopped
1 celery stick, chopped
1 carrot, chopped
1 head of garlic, halved horizontally
1 tsp fennel seeds
200ml Spanish or French brandy (or sherry, white wine such as Marqués de Riscal Rueda Blanco)
6 cups (1.5L) water
2 fresh bay leaves
1/2 bunch flat-leaf parsley
2 thyme sprigs
Method
- Heat 1 tbs oil in a large stockpot or large heavy-based saucepan over medium-high heat. Add prawn heads and shells, and the mussel shells. Cook, stirring occasionally, for 10 mins or until the prawn heads and shells turn red and everything starts to caramelise. Transfer to a bowl and set aside.
- Add the remaining oil to the pan. Add the onion, celery, carrot, garlic and fennel seeds. Cook, stirring occasionally, for 8-10 mins or until the vegetables soften.
- Return all the seafood bits and pieces to the pan. Add the brandy. Cook for 3-4 mins or until the brandy reduces by half. Stir in the water, bay leaves, parsley and thyme. Bring to the boil, then reduce the heat to low and simmer for 2 hours or until reduced by a third, skimming any scum that forms on the surface. Remove from the heat and allow to cool slightly.
- Strain the stock through a fine mesh strainer into a large bowl. Use immediately, keep covered with plastic wrap in the fridge for up to 2 days, or freeze in portions in airtight containers for up to 3 months.
Tips & Notes
- Use this stock to make Fidueá, a Spanish dish that is similar to paella, but uses short noodles instead of rice.
