Seafood stock recipe

Seafood Stock

Ingredients

• 2 tablespoons olive oil
• 6 cups seafood shells-shrimp, crab, lobster, crayfish
• 2 white or yellow onions, chopped
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 garlic cloves, minced
• 10 cups water
• 1/2 cup dry white wine
• 1/3 cup tomato paste
• 1 tablespoon kosher salt
• 8 black peppercorns
• 4 sprigs fresh thyme, including stems
• 4 sprigs fresh parsley
• 1 bay leaf

Directions

Heat oil in a stock pot over medium heat. Add shells and vegetables and sauté until lightly browned, about 12-15 minutes. Add garlic and cook for 2 more minutes. Stir in water, wine, tomato paste and seasonings. Bring to a boil, reduce heat and simmer for 1 hour. Strain through a sieve lined with cheesecloth, pressing the solids to release additional stock.