Shellfish stock or bisque, is nothing more than a broth with a unique flavor, made with the scraps of shellfish, such as shrimp, prawns, scampi, etc. The scraps used for its preparation are the heads and shells. The stock is often used to add more flavor to pasta dishes with fish and soups.
Use this delicious stock to prepare these tasty recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs shellfish heads and shells
- 1 bunch parsley
- 1 clove garlic
- Half cup white wine
- as needed extra virgin olive oil
- 4.2 cups water
Steps for Shellfish Stock or Bisque
As the first step to prepare the shellfish stock, in this case, shrimp were used, start by cleaning them. Wash the shrimp under running water, remove the heads and shells, and set them aside. After cleaning the shellfish, place a pot on the heat, add 4 tablespoons of oil, the garlic clove, and let it brown until the garlic turns golden.
Next, add the shells and heads of the shellfish, and let them sauté for a few minutes. Occasionally, crush everything with a fork or spoon to release the juice from the shellfish. Deglaze with white wine and add the previously chopped bunch of parsley.
Wait for the wine to evaporate, then add enough water to completely cover the heads and shells. Cover with a lid and let it cook for 45 minutes, removing the lid for the last 10 minutes to reduce the stock. Occasionally, crush the shells and heads during cooking. Once done, use a strainer to filter the shellfish stock, and it will be ready to use for your fish-based recipes.
Storage and Tips
You can store the shellfish stock or bisque for a day in the refrigerator in a tightly sealed glass container. Alternatively, you can freeze the stock in a glass jar and keep it for up to three months. However, make sure the shellfish is fresh; otherwise, avoid freezing. If using frozen shellfish, avoid storing.
