Shellfish Stock | Caldo de Marisco
Shellfish in general is one of the less used ingredients in the home kitchen and it’s a real shame as it holds some of the most delicious flavours, softer textures and it’s quite simply an all-round delicacy. In Spain we just can’t get enough of it and we import vast amounts from the UK and beyond. This stock recipe is the base for any great seafood dish or sauce. In plain words, the better your stock, the better flavour your final dish will have.
INGREDIENTS:
50ml light olive oil
Shells and heads of 500g langoustines
Shells and heads of 500g of prawns
200g onion, roughly chopped
200g carrot, roughly chopped
200g leek, roughly chopped
150g celery, roughly chopped
1 head of garlic
3 bay leaves
1 sprig of rosemary
1 tsp fennel seeds
3 sprig flat leaf parsley
A pinch of cracked black pepper
Half a glass of White wine
1 shot of brandy
5 litres water
1 tomato (optional)
PREPARATION:
Remove the head and shells of the prawns and langoustines and reserve. Put the clean tails of the shellfish to good use, such as cooking a sensational shellfish paella.
On a large pot over high heat pour the olive oil and add the heads and shells of the shellfish. Fry for 3 minutes and add the bay leaves, the garlic and the vegetables and fry for a further 10 minutes, stirring frequently. Add the fennel seeds, the sprigs of rosemary, parsley and follow by pouring the brandy, flambé with the help of a lighter and pour the white wine. Let it reduce down completely and pour the water. Bring it to the boil, skim the impurities and foam that raise to the top with the help of a ladle or a slotted utensil. Bring the heat too low, season with pepper and let it simmer for an hour and a half.
Place a colander over a big bowl or a large pot and pass the stock carefully. Pass the stock a second time but using a chinois or a sieve to make sure any solids stay behind and you get a clean broth as a result. You can keep it in the fridge for up to 5 days or in the freezer for up to 3 months.
TIP: Traditionally this style of stock has tomato in it, I didn’t add it because I generally use it for paellas, which always have tomato on their recipe. If you want to add it, do it after you have browned your vegetables.