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Crustacean Bouillon (Shrimp Stock) Recipe

by Global Cookbook

Ingredients

2 x vidalia onion, diced 8 ounce leek, chopped 8 ounce diced celery, root 8 ounce diced celery 1 lb lobster, carcasses 2 lb shrimp carcass

1 bn chervil 1 bn flat parsley 1 lt Caliterra Sauvignon Blanc white wine 3 lt cool water 1 x bay leaf peppercorns 2 Tbsp. coriander seeds, crushed

Directions

1. Put the extra virgin olive oil in a large saucepan over a medium heat. Add in the onions, leeks, carrots and celery and sweat till translucent/soft, about 15 min. Add in the crustacean carcasses and the bay leaf. Add in the white wine and reduce lightly (by half). Add in the water, the parsley, the chervil, the peppercorns, and the coriander. Reduce the heat and simmer for about 45 min, but don't boil. Remove from the heat and let rest the liquid for 30 min. Pass through a fine sieve and reserve.
2. Use the bouillon for soups or possibly as stocks for sauces or possibly even as a court bouillon.
3. Yield: 4 litres.

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