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Shellfish Stock

I am the type of person who loves to get every little bit possible out of my seafood! Whether it be using the head, tail or legs, I like recipe's that can use it all.

This stock is quite strong tasting, so only a little bit is needed in broths or meals. You can store the remainder in air tight containers in the freezer for up to 2-3 months.

I use this stock to make an Asian style broth for noodles, wontons and or vegetables.

You can use crayfish, prawns & crab for this stock. Whatever you have available.

What you will need:

  • Crayfish heads, tails or legs (no meat. Can be cooked or uncooked but make sure it is still "fresh") I used roughly 2 heads and about 4-5 legs.

  • Prawn shells, tails and heads (no meat. Can be cooked or uncooked but make sure it is still "fresh") I used around 10 prawn shells, heads and tails.

  • 2 Stalks: Celery

  • 2 full: Carrots

  • 1/2: Brown Onion

  • 2 Tablespoons: Tomato Paste

  • 1/2 Cup: Dry White Wine

  • 2 Teaspoons: Salt

  • 1 Sprig: Parsley

  • 1: Bay leaf

  • 3/4 Pot: Water


  1. For this you will need a decent sized pot to fit everything in and a large tray or pan. Pre-heat the oven to 200 degrees Celsius and place the empty shells on a pan/tray. Put the tray in the oven for 10 minutes to enhance the flavor.

  2. While the shells are in the oven, I then chop the vegetables into bigger chunks and place in a bowl to the side.

  3. Once the shells are finished in the oven, put them in a large pot and fill the pot with water until the shells are submerged (or close to being completely submerged). Then leave the pot to simmer and do not stir. Let the shells cook for around 45-60 minutes and skim any foam off the top of the water with a spoon.

  4. Once the stock has stopped releasing foam, add in the vegetables, wine, tomato paste, parsley and salt.

  5. Simmer for around 30-40 minutes and if more foam releases, remove using a spoon.

  6. Once it has simmered for 30-40 minutes, remove majority of the shells and vegetables from the pot using tongs, then strain the remainder with a fine strainer into a pot. (Dampened cheesecloth in the strainer will help get the fine pieces out of the stock).

  7. Let cool before putting into containers and freezing if you are not using the stock right away!

Note: Best to cook this one with the overhead fan on and the windows open! It does tend to smell out the kitchen a little..

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