Shellfish Stock

Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.

Soup Base Stock Seafood

Estimated Nutrition

Calories

136

kcal / serving

150 kcal total

Carbs

per serving

10 g total

Fat

per serving

2 g total

Protein

10g

per serving

12 g total

Cook Time

minutes

Serves

1.1

liters

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Lemon Juice

Juice of 1/2 a lemon

Liquids

150

White Wine

NutsSeeds

unit

Bouquet Garni

Made with 4 stalks of parsley, 1 sprig of thyme, and 1/2 a bay leaf

units

Peppercorn

Crushed

to taste

Salt

Seafood

150

Shrimps

Cheap or 275 ml (minimum) heads and bodies of shrimps or prawns used in another recipe

Vegetables

unit

Onion

Small, peeled and diced

unit

Garlic Clove

Method

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.