Classic shellfish stock - McGee, Escoffier and Henderson
A spectacular, well-researched punchy shellfish stock, based on the findings of food legends Harold McGee, Escoffier and Fergus Henderson.
Equipment
- Plastic bag
- Rolling Pin
- Large pot with lid
- Fine sieve
Ingredients
- remains of 20 large prawns or similar, less won't do
- 2 T - 30 ml olive oil
- 1 oz - 20 gr carrot finely diced- fennel is also nice
- 1 oz - 20 gr onion finely diced
- 4 c - 1 liter water
- 1/4 c - 50 ml white wine
- 1 oz - 20 gr parsley stems and leaves
- 1 rind of Parmesan optional, you can save rinds in the freezer as well
- 2 t - 10 gr salt
- 1/2 bay leaf
- 4 white peppercorns black peppercorns will work too
Instructions
A note on my leftovers
- My prawn shells were pre-cooked. I’d gotten fresh large prawns the week prior, marinated them briefly in olive oil, a couple of cloves of garlic, parsley and some chipotle flakes before grilling them for about 2-3 minutes on each side and digging in. All this added additional flavor and heat.
To make classic shellfish stock
- Place your shellfish remains in a bag and smash them with a rolling pin. You can omit the bag, but even with the bag there was stuff flying everywhere, so use a bag.
- Heat a 2 T - 30 ml of olive oil in a large pot. Add 1 oz - 20 gr of finely chopped carrot and onion each and cook on a low heat until softened but not browned.
- Now add the smashed prawn shells and stir until you, as Fergus calls it, “Smell splendid shellfish things.”
- Add 4 c - 1 l of water, 1/4 c - 50 ml wine, 1 ounce - 20 gr of parsley, the Parmesan rind (if using), 2 t - 10 gr salt and 1/2 a bay leaf, bring to a boil, then turn down the heat and leave to simmer gently for 1 ½-2 hours, lid off. Add 4 white peppercorns 10 minutes before the end of the cooking time.
- Strain your stock through a fine sieve, making sure you crush every last drop of liquid out of your shells and veggies before discarding them.
Notes
Shellfish stock keeps for about 4-6 months in the freezer.
If you want to be even more frugal with your leftovers, be sure to save any leftover cubed carrot and onion in your freezer, which is something I forgot.
UPDATE (Augustus 13th 2019): After sharing this recipe local hero Noah Tucker commented that white peppercorn works slightly better with fish and shellfish so I've adjusted the recipe accordingly.