Shellfish Stock

Shellfish is a luxury ingredient. Using leftover shells to make stock is a great way to ensure minimum waste. The shells and legs of langoustines (as well as lobster, prawns and crab) impart a rich flavour to the stock which can then be used to make soup, seafood risotto or paella.

Makes approximately 1 litre

Prep Time: 10 minutes

Cooking Time: 2.5 hours

• 1 tbsp butter
• 2 tbsp olive oil
• 1kg langoustine shells, lightly bashed with a rolling pin
• 3 large shallots, peeled and cut in half
• 1 celery stick, sliced
• 1 small bulb of fennel
• ½ garlic bulb, skin on
• ½ lemon, sliced
• 2 tbsp tomato puree
• 150ml white wine
• 2 bay leaves
• small bunch of parsley
• Approximately a litre of water

1. Heat 1 tbsp of oil and butter in a large casserole or stockpot.
2. Add the langoustine shells and cook over a medium heat until the shells are lightly browned. Lift out of the pan and transfer to a bowl.
3. Add the white wine to the pan, increase the heat until the wine is bubbling. Use a wooden spoon to scrape the bottom of the pan to release any residue and then pour over the langoustine shells.
4. Add the remaining oil to the pan. Add the chopped vegetables and cook over a low heat for 10 minutes until soft but not browned, then add the tomato puree and cook for a further 3 minutes.
5. Return the shells and any juice to the pan then add enough water to cover the shells completely. Bring to the boil and skim off the scum using a large spoon or ladle.
6. Lower the heat to a simmer, then add bay leaves and parsley. Simmer the stock without the lid for 2 hours, skimming every now and then to remove any scum.
7. Strain the stock through a fine sieve and crush shells using the back of a wooden spoon to extract all the flavour.
8. Return the stock to the pan and boil for 5 minutes to reduce. Taste the stock and adjust the seasoning as necessary.
9. Use the stock immediately or chill and refrigerate.