Shellfish Stock Recipe
This seafood stock is pretty easy to make and can be a great base for cooking risotto or sauces to top seafood dishes.
  • 5 cups prawn heads and shells or crushed shells from crab or lobster
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped celery ribs
  • 1 cup chopped unpeeled carrots
  • 4 garlic cloves, peeled and crushed
  • 5 springs fresh thyme 5 Italian parsley stems
  • 2 dried bay leaves
  • 1 tablespoon whole black peppercorns
  • ¼ cup tomato paste
  • ½ cup dry white wine
  • 2 quarts boiling water
  • Salt
  1. Rinse the prawn heads and shells in cold water and drain. Heat the olive oil in a stockpot over medium heat. Add the onions, celery, carrots, garlic, thyme, parsley, bay leaves, and peppercorns. Cook stirring occasionally until the onions are translucent and the other vegetables soften, about 8 minutes.
  2. Add the prawn heads and shells, stir, and let the mixture sizzle for a few seconds. Add the tomato paste and wine. Stir once, cover, and cook for about a minute, shaking the pot once or twice.
  3. Carefully pour in the water and bring mixture to a boil, then lower the heat and simmer, uncovered, skimming the surface and discarding any foam that builds up.
  4. Simmer over low heat for 45 minutes to an hour, checking for a deep color and rich seafood flavour. Add salt if needed toward the end of cooking.
  5. Cool in an ice-bath and refrigerate or freeze if not using immediately.
Recipe by George Hughes Fishmongers at