Yield 1 gallon
11 pounds crustacean shells (crab, lobster, shrimp or crayfish.
Alone or in any combination)
1/4 cup vegetable oil
1 recipe mirepoix
1/2 cup tomato paste
5 quarts cold water
1 recipe aromats
1 cup white wine
1. Sauté the shells in oil until deep red
2. Add the mirepoix and continue to sauté another
10-15 minutes
3. Add tomato paste and saut頢riefly
4. Add water, aromats, and wine. Simmer 45 minutes
5. Strain the stock
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2006 Artisan Cooking School. All Rights Reserved.
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