Shellfish stock
Ingredients
2 kg Shellfish (heads)
100 gr Carrot
100 gr Fennel
100 gr Onion
100 gr Leek
100 gr Selery
4 cloves Garlic
4 tbs Tomato puree
150 ml Cognac
200 ml White wine
2 gr Black pepper grains
4 sprigs Thyme
2 leaves Bayleaf
Preparation
Roast the heads in the oven at 140 degrees for 2 hours.
In the meantime, cut the vegetables into bite-sized pieces, wash them well and fry in a pan. Then add the heads, tomato puree and herbs and fry. Deglaze with the cognac, flambé and then add the white wine. Place everything under water, bring to the boil and let it steep for 1.5 hours.
Now sieve the stock and let it drain for 30 minutes so you don't waste anything. Bring it to the boil again so that any fat floats to the top and you can remove it. Reduce the stock by 1/4th. Then strain through a sieve lined with kitchen paper and freeze.
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