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Started By
Message
shellfish stock recipe?
Posted on 12/19/14 at 4:30 pm
Posted on 12/19/14 at 4:30 pm
shells, heads, crabs, onion, carrots, celery, peppercorns, parsley, bay leaf, lemon, white wine, water
am i missing any ingredients?
what portions?
roast shells and heads or not?
am i missing any ingredients?
what portions?
roast shells and heads or not?
This post was edited on 12/19/14 at 4:33 pm
4
Posted on 12/19/14 at 4:57 pm to Chipand2Putts
fish heads?
Posted on 12/19/14 at 5:06 pm to Chipand2Putts
Really depends on how you will use it. Quite often I make one with straight shrimp shells so I can season it as I wish in the dish I make.
Posted on 12/19/14 at 5:07 pm to Gris Gris
quote:
Really depends on how you will use it. Quite often I make one with straight shrimp shells so I can season it as I wish in the dish I make.
plan to use for seafood gumbo with shrimp, crab, oysters
Posted on 12/19/14 at 5:18 pm to Chipand2Putts
A french-algerian chef taught me to saute the shells in mirapouix [sic?] with olive oil and simmer and cook down, then dump it in with your ingridients of choice and you have yourself a mighty fine stock.
Portions depend on the amount of shells and what not.
Add water to taste.
Portions depend on the amount of shells and what not.
Add water to taste.
Posted on 12/19/14 at 5:52 pm to CherryGarciaMan
I roasted with mirapoix tonight, but I think I'll sauté next time. I also added some tomato paste since first post (I'm aware that may cause a controversy).
Posted on 12/19/14 at 5:54 pm to Chipand2Putts
Posted on 12/19/14 at 6:00 pm to Chipand2Putts
I make it plain for gumbo. I don't care for some of those flavors in gumbo.
Posted on 12/19/14 at 6:34 pm to Gris Gris
I roast shrimp shells/heads & gumbo crabs when making stock
Think the depth of flavor this brings is worthwhile
Think the depth of flavor this brings is worthwhile
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