Seafood Stock (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 1 |
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Ingredients:
2 tablespoons good olive oil |
shells from 1 pound large shrimp |
2 cups chopped yellow onions (2 onions) |
2 carrots, unpeeled and chopped |
3 stalks celery, chopped |
2 garlic cloves, minced |
1/2 cup good white wine |
1/3 cup tomato paste |
1 tablespoon kosher salt |
1 1/2 teaspoons freshly ground black pepper |
10 sprigs fresh thyme, including stems |
Directions:
1. Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
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