Shellfish Stock

1. 1

   Preheat oven to 450u00b0.

2. 2

   Arrange shells in an even layer in a shallow roasting pan. Bake at 450u00b0 for 30 minutes or until toasted.

3. 3

   Transfer shells to an 8-quart stockpot. Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 4 hours, skimming surface occasionally.

4. 4

   Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in an airtight container for up to 2 days, or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.