Shrimp Stock

Ingredients

• 1 tablespoon olive oil
• 1 onion, unpeeled and diced
• 1 pound shrimp or prawn shells, amount approximate (Weight refers to the seafood's weight before the shells were removed.)
• 2 carrots, unpeeled and roughly diced
• 2 celery stalks, roughly chopped
• 1 head garlic, unpeeled, roughly chopped
• 6 cups water
• shrimp or prawn roe (optional, amount variable) (See recipe notes)
• 1/2 cup dry white wine
• 1/3 cup tomato paste OR 1/2 cup tomato sauce
• 3 teaspoons sea salt
• 4 sprigs rosemary

Instructions

1. 1

   Heat the oil in a stockpot over medium-high heat. Sauté onions, carrots, celery, and shrimp shells for 2-3 minutes. Add garlic, and sauté 2 more minutes. Reduce heat to medium, cover pan, and cook 10 minutes.Tip: If you've preserved shrimp roe in the freezer and the roe is stuck to your shrimp shells, add the roe at the same time you add the shells. Otherwise, add it in the next step.

2. 2

   Add 6 cups of water and all remaining ingredients. Bring to a boil, and then reduce to a simmer. Simmer uncovered for 1 hour.

3. 3

   Strain broth through a mesh sieve. Discard the leftover shells and vegetables. You should be left with approximately 1 quart broth. (If you've got less than 1 quart, you can add a little water or white wine.)

4. 4

   Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.