Shellfish Stock
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 136 kcals | 150 kcals |
| Carbohydrates | 9 grams | 10 grams |
| Fat | 1 grams | 2 grams |
| Protein | 10 grams | 12 grams |
Cook Time
15 mins
Produces
1.1 liters
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
75
ml
ml
Lemon Juice
Juice of 1/2 a lemon
Liquids
150
ml
ml
NutsSeeds
1
unit
unit
Bouquet Garni
Made with 4 stalks of parsley, 1 sprig of thyme, and 1/2 a bay leaf
4
units
units
Peppercorn
Crushed
1
to taste
to taste
Seafood
150
ml
ml
Shrimps
Cheap or 275 ml (minimum) heads and bodies of shrimps or prawns used in another recipe
Vegetables
1
unit
unit
Onion
Small, peeled and diced
1
unit
unit
Steps
- In a mortar, lightly pound the shellfish and transfer to a stock-pot.
- Cover with lemon juice and white wine and boil fiercely for 2 minutes.
- Add all the other ingredients except the salt, and pour in 1.1 liters of cold water.
- Bring to the boil, skim, and simmer for 15 minutes.
- Strain and season with salt.