Fish Fumet or Shellfish Stock
Makes 2 1/2 quarts stock

Ingredients

2 tablespoon olive oil 1 large yellow onion, cut into medium dice 1 leek, coarsely chopped 1 celery stalk, cut into medium dice 5 lb bones from mild, lean white fish; or shrimp, crab, and/or lobster shells 5 black peppercorns, cracked 4 parsley stems 1 sprig thyme or…

CIA FOODIES


Shellfish Stock

Makes 2 1/2 quarts stock

Ingredients

  • 2 tablespoon olive oil
  • 1 large yellow onion, cut into medium dice
  • 1 leek, coarsely chopped
  • 1 celery stalk, cut into medium dice
  • 5 lb bones from mild, lean white fish; or shrimp, crab, and/or lobster shells
  • 5 black peppercorns, cracked
  • 4 parsley stems
  • 1 sprig thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 quarts water, plus more as needed
  • Kosher salt, as needed

Directions

  1. Heat the oil in a stockpot over medium heat. Add the onion, leek, and celery and cook until the onion is translucent, about 5 minutes. Add the bones or shells and cook over low heat until the flesh on the bones is opaque or the shells turn bright red, 5 to 6 minutes.
  2. Add the peppercorns, parsley, thyme, bay leaf, and 3 quarts of water, or more if necessary, to cover the bones or shells by about 2 inches. Bring to a boil over medium heat, then reduce the heat to establish a slow simmer. Cover the pot, and simmer, skimming as necessary, until the stock is flavorful, 30 to 45 minutes.
  3. Strain the stock and discard the solids. Season with salt. The stock is ready to use, or it may be cooled and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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