Monday, June 9, 2014

Crabshell Stock

Do you make stock with your poultry carcasses? I do! So, after I cleaned our bounty of crab, I decided to make a seafood stock with the shells. This recipe is flexible. Use whatever vegetables you have on hand. I had carrots, an onion, kale stems, and herbs. Just know that if you use too many greens, your stock will have a verdant hue.

  • crab remnants
  • 1 onion, quartered
  • 3 carrots + carrot greens
  • 1 bunch kale stems
  • handful of fresh herbs
  • water

Place all of the ingredients in a large soup pot. Cover with water and bring to a boil. Gently simmer the mixture on low for 10 to 12 hours, skimming off any foam as needed. Remove stockpot from heat and let cool for 1 hour. Strain stock and transfer to mason jars.

I used this in a risotto and topped it with roasted lobster. Delicious.

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