Use this stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Recipe information
Yield
makes about 3 quarts
Ingredients
Preparation
Step 1
Remove the head sacs (behind the eyes) in the carapaces; discard. Remove any green tomalley or red roe; reserve for another use or discard. Wrap the shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break the shells (some large pieces might remain).
Step 2
Heat the oil in a Dutch oven or stockpot over medium heat until hot but not smoking. Add the shells; cook until fragrant (do not let blacken), about 3 minutes.
Step 3
Stir in the onions, carrots, celery, garlic, and fennel (if desired). Cook, without stirring, until the vegetables begin to brown, about 3 minutes. Add the tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.
Step 4
Fill the pot two-thirds with cold water (about 4 1/2 quarts). Bring to a boil. Reduce heat; simmer. Skim the froth from the surface with a ladle. Cook until the broth is aromatic and flavorful, about 1 hour 45 minutes.
Step 5
Carefully pour the stock through a fine sieve set over a large bowl or container. Discard the solids; let stock cool completely. If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.
