Monday, August 20, 2018

Homemade Fish Stock

One of the things that I miss about living in D.C. is the abundance of good, fresh seafood.  Fortunately, we have a fabulous seafood shop in town that flies food in from the coast - but you pay for it it.  Unfortunately, they do not "prep" food as some of the coastal shops do and thus, I am on my own when a recipe calls for fish stock.  So Saturday was spent channeling my inner Julia Child making homemade fish stock.  I thought I would share since this is not something you find or use every day.

Seafood Stock
Makes 1 Quart

1 pound shelled shrimp
1 tablespoon olive oil
1 yellow onion - rough chop
3 carrots - rough chop
3 celery stalks - rough chop
1 clove minced garlic
1/2 cup white wine
1/3 cup tomato paste
1 tablespoon salt
1 teaspoon pepper
bunch of fresh thyme springs - do nothing to them - just toss in

Shell the shrimp and save for another use.  Warm the oil over medium heat and saute the onion for 3 minutes, add the shrimp shells, carrots and celery and saute for 10 minutes.  Add garlic and cook for a minute more.  Add 6 cups of water, wine, tomato paste, salt, pepper and thyme.  Bring to a boil and then reduce to a simmer for an hour.  Strain the liquid and you should have rendered a quart of fish stock.  Perfect base for a fish stew!