Shellfish Stock

Serves 6 in 1 Hour

This recipe makes a classic shellfish stock. If you want to be continental add a glug of Pernod at the end.

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Begin by placing the crab bones in a roasting tray and roast in a preheated oven 180°C for 15-minutes, turning them over half way through cooking.

Place the crab bones in a large saucepan along with the rest of the ingredients with all the vegetables cut into a medium size dice (mirepoix).

Cover with water, bring to the boil and then simmer for 30 minutes.

Pass through a sieve and skim any impurities of the surface.

Store in the fridge for up to three days, or freeze for up to a month.


Great for making soups (bisques) and sauces.

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