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From the galley:

Wild Alaskan Seafood Stock

Adapted from Ina Garten

utilizes: spot prawn shells

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The goodness of wild alaskan seafood extends beyond just the edible parts of your catch. This rich, hearty stock utilizes the empty shells from our spot prawns - and extra points if the shells are roe on. 

The beauty of a good stock is that you can (and should) utilize what you have on hand. This stock is based on shrimp shells, but any shellfish byproduct can be used. 

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This brew only requires the shells from one pound of shrimp per batch - so save a few bags worth of shells, and freeze a double (or triple) batch for later. 

Chop, simmer, strain - the whole process only takes about 90 minutes to complete and elevates simple soups to the next level. Plus, it utilizes often discarded pieces of seafood - which we love. 

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We use this stock as a base in our cioppino, but it would make a great base for any seafood soup - chowder, bisque, you name it. The tomato base could be omitted to make a cleaner, less acidic base as well. 

Quarantine project, anyone? Your future self will thank you. 

Cook Time: 80 minutes    Prep Time: 20 minutes    Yield: about 1.5 quarts   

Ingredients:

  • 2 tbsp good olive oil

  • shells from 1 pkg (1 lb) prawns

  • 2 cups chopped yellow onion

  • 2 carrots, unpeeled and chopped

  • 3 stalks celery, chopped

  • 3 cloves garlic, minced

  • 1/2 c good white wine

  • 1/3 c tomato paste

  • 1/2 tbsp kosher salt

  • 1.5 tsp fresh ground pepper

  • 10 sprigs fresh thyme, stems and all

Directions:

  1. Warm the oil in a heavy stockpot over medium heat. 

  2. Add shrimp shells, onions, carrots, and celery - and saute for 15 minutes - or until lightly browned.

  3. Add 1.5 quarts of water, white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 1 hour. 

  4. Strain through a sieve, pressing solids. You should have approx. 1 - 1.5 quarts of stock. You can make up the difference with water or wine if needed. 

  5. Freeze in mason jars, being sure to leave room at the top for expansion. 

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