Homemade Shellfish Stock
Shellfish stock can be very simple or it can be spiced up for a lively finish, as is the case with this recipe which includes fire-roasted tomatoes, chili pepper, garlic and more, for an amazing flavor.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 2 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 250–500ml (1/2 – 1 pint) boiled shell stock
- 400g (14 oz) canned, fire-roasted, diced tomatoes
- Seafood (shrimp, crab, lobster or whatever you have)
- 2 teaspoons tomato paste
- 1 diced, roasted red pepper
- 4 teaspoons diced green chili pepper
- 2 jalapenos
- 2 minced garlic cloves
- 1 chopped onion
- 1 1/2 teaspoons black pepper
- 1 teaspoon ancho chili pepper
- 850ml (1 3/4 pints) seafood stock
- 1 tablespoon fresh coriander (cilantro)
- 1 teaspoon thyme
- 235ml (1/2 pint) red wine
- Half a teaspoon cayenne pepper
- 1 bay leaf
- Salt, to taste
- Extra-virgin olive oil, as needed
Instructions
- If you have some seafood in the shell, discard the shells then cook them on a soft boil for 15 minutes.
- These shells will make great stock to add to the soup.
- Saute the onion in oil until tender and beginning to brown.
- Add the jalapeno and garlic for 2 minutes to soften.
- Add the tomatoes and seasonings, and then stir. Then add the wine.
- Add the stocks, tomato paste and bay leaf.
- Simmer for 10 minutes, adjusting the seasonings if need be.
- Add the seafood, adding the most dense items first.
- Cook for a minute or two and then add the smallest sizes last until everything is cooked through.
- Serve the soup with crusty bread, savoring the wonderfully fresh flavors.
Find it online: https://victoriahaneveer.com/seafood-soup-recipe/