Crab fish stock
Instructions
Clean the shells of crabs, eliminating all traces of residual pulp, then Saute it in a casserole with oil.
Be careful not to let them Brown too long or, worse, not to let them burn, because the fish stock would be hopelessly ruined.
Squirt the shells with Cognac and season.
Peel the vegetables, cut them into slices and let them FRY in another pan with the oil along with the herbs and spices, for 2 minutes over low heat, then add the tomato paste, salt and pepper and add everything to the shells.
Cover with water and bring to a boil, skimming and stirring whenever it is needed.
Let simmer for 45 minutes on very low flame, and then pass the fish stock through a strainer lined with a kitchen towel folded in half.
Collect the proceeds in a saucepan, pressing the fish stock into the colander to drain all the liquid.
With the same process you can prepare fish stock made from other crustaceans, replacing the crab shells with an equal quantity of lobster shells, shrimp or lobster.
Ingredients and dosing for 4 persons
- 400 g of crab shells
- 3 tablespoons of olive oil
- 25 cl of cognac
- 250 g of carrots
- 50 g of stalks of celery
- 50 g of leek
- 50 g of shallots
- 2 cloves of garlic
- 2 tomatoes
- 1 leaf of laurel
- 1 clove
- 3 berries juniper (berries, crushed)
- 1 sprig of fresh tarragon
- 1 sprig of fresh thyme
- 2 tablespoons of seed oil
- 50 g of tomato paste
- Salt
- Pepper