Seafood Stock

Ingredients

• 1 tablespoon olive oil
• 1 onion, unpeeled and diced
• 1 pound shellfish shells (crab, lobster, or shrimp), amount approximate
• 2 carrots, unpeeled and roughly diced
• 2 celery stalks, roughly chopped
• 1 head garlic, unpeeled, roughly chopped
• 1/2 cup dry white wine
• 1/3 cup tomato paste OR 1/2 cup tomato sauce
• 1 tablespoon sea salt
• 4 sprigs rosemary
• 4 sprigs basil

Instructions

1. 1

   Heat the oil in a stockpot over medium-high heat. Sauté onions, carrots, celery, and seafood shells for 2-3 minutes. Add garlic, and saute 2 more minutes. Reduce heat to medium, cover pan, cook 10 minutes.

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.