I am very afraid that I do not have to get the chance to do many Shellfish Stocks. My partner is not allergic to Shellfish, not at all, but he dislikes them to the point that he can put up a beautiful stunt of Drama Queen on the table stage. Or we can play the Symphony number 5 of Beethoven instead at each spoonful he lift to his mouth...

https://www.youtube.com/watch?v=jv2WJMVPQi8

However I happen to love Shellfish a great deal of a lot. You can give me Prawns, Mussels, Langoustines, Crabs, Lobsters, Limpets, Winkles, Cockles, Scallops, Oysters... anytime. Just call me a sea side girl which I am. Fishing Shrimps, Prawns, Crabs, Winkles and Clams, in my wellies when the tide was low with my family was part of my childhood. 

Anyhow coming back to Shellfish Stock, I will say that Langoustines, Prawns, Lobsters, and Crabs are the best bet for a nice and surfy result. You can break the shells (I tend not to do so for Langoustine). It is simple to put them in a bag and just bash the Shellfish with a rolling pin. Then open up the bag and put the content in a frying pan with a little butter. For the butter you can keep the taste of the sea theme by using home made Samphire Butter, or use salted Butter mixed with Parsley, Chive, or Dill.

After three or four minutes in the frying pan the shells should have the nice taste of the herby butter. Put them on a baking tray in the oven, nicely spread out for no longer than ten minutes. By that time prepare your stock: Water to simmer gently. Chop some Carrots, some Celery, some Leeks to give flavours to the Stock. 

Then add Black peppercorns, Sea salt but not too much ( you can always add salt but never take it away). One garlic clove or two, peeled but just crushed. 

Other ingredients which might may be considered are tomato purée especially when you are aiming to have the colours of a good Bouillabaisse or a Bisque. 

Another flavour which does enhance a Shellfish Stock is aniseed: A Fennel does the trick with all its trimming. The bulb, the leaves, do not leave anything behind...

A contencious issue are the heads of Prawns, Lobsters, and so on which are told to be delicious but I never got around to try their delicacy juices for it make me feel ickish at the thought of it... 

https://www.youtube.com/watch?v=jv2WJMVPQi8

Langoustine Stock

About Langoustine Stock