Shellfish are often underused in home kitchens, which is a pity because they deliver some of the most intense flavors and delicate textures found in seafood. In Spain we love shellfish and import large quantities from the UK and beyond. A well-made shellfish stock is the foundation of any excellent seafood dish or sauce. Simply put: the better your stock, the better the final dish will taste.
Ingredients:
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50 ml light olive oil
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Shells and heads from 500 g langoustines
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Shells and heads from 500 g prawns
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200 g onion, roughly chopped
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200 g carrot, roughly chopped
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200 g leek, roughly chopped
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150 g celery, roughly chopped
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1 head of garlic
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3 bay leaves
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1 sprig rosemary
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1 tsp fennel seeds
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3 sprigs flat-leaf parsley
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A pinch of cracked black pepper
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Half a glass of white wine
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1 shot of brandy
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5 litres water
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1 tomato (optional)
Preparation:
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Remove and reserve the heads and shells from the prawns and langoustines. Set the cleaned tails aside for another dish— they’re excellent in paella or sautéed preparations.
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Heat a large pot over high heat, add the olive oil, then the reserved shells and heads. Sear for about 3 minutes. Add the bay leaves, whole head of garlic and the chopped vegetables, and continue to fry for about 10 minutes, stirring often to avoid burning. Add the fennel seeds, rosemary and parsley. Pour in the brandy and, if you wish, carefully flambé to deepen the flavor. Add the white wine and let it reduce completely.
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Once the wine has reduced, add the water and bring to a boil. Skim off any foam or impurities that rise to the surface with a ladle or slotted spoon. Reduce the heat to low, season with a little cracked black pepper, and simmer gently for 1½ hours. If you choose to include the tomato, add it after the vegetables have browned so its flavor integrates into the stock.
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Strain the stock by placing a colander over a large bowl or pot and pouring the liquid through. For a clearer broth, strain a second time through a fine sieve or chinois to remove any remaining solids. Cool promptly and store in the refrigerator for up to 5 days or freeze for up to 3 months.
Tip: Tomato is traditionally used in many versions of this stock. It was omitted here because this recipe is often used for paella, which already includes tomato. If you prefer a richer, slightly sweeter stock, add one ripe tomato after the vegetables have browned and before pouring the water.