Shrimp Stock - Master Recipe

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - chopped
1		Fennel bulb - chopped
1		Carrot - chopped
		Shells from 3 pounds shrimp
		From garlic shrimp - master recipe
1/4 cup	59ml	Dry sherry
		**or**
		Brandy
1 cup	62g / 2.2oz	Tomatoes - canned, drained and chopped
10 cups	2370ml	Water
10		Black peppercorns
6		Thyme sprigs - fresh
6		Parsley sprigs - fresh
1		Bay leaf

Recipe Instructions

THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Heat the oil in a large, heavy saucepan over medium-high heat.

Add onion, fennel and carrot. Saute 5 minutes. Add the shrimp shells and saute until the shells turn bright pink, about 5 minutes. Add sherry and tomatoes, and boil until almost all of the liquid evaporates, about 5 minutes. Add the water, peppercorns, thyme, parsley and bay leaf.

Bring to a boil. Reduce heat and simmer for 30 minutes.

Strain the stock; discard the solids. If not using right away, cool, then cover and refrigerate. Yields about 8 cups.

NOTES : This recipe makes enough for both the bisque and the jambalaya. If more stock is needed, bottled clam juice can be used as an extender.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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