Fish Stock
I still remember how amazed I was, that something so delicious was the product of left over fish scraps and shellfish shells.
Instructions
Preheat oven to 400°F
Break up any large shells, by placing between a towel and crushing with a meat hammer or rolling pin
Roast shells and fish heads/remains @ 400°F for 10 min
Place roasted ingredients in a pot, cover with cold water. Heat on high until bubbles form then lower heat to medium. Do not boil. Simmer gently. Do not stir.
Cook for approx. 1hr, skimming foam as it forms.
Once the stock has stopped releasing foam, add wine, onions, carros, celery, tomato paste, peppercorns, bay leaf.
Continue to barely simmer for 30 minutes. If more foam forms, skim it off.
taste, and add a dash of salt, as needed
remove from heat, strain through fine mesh strainer or cheesecloth.
Discard remainder of pot immediately, to avoid smelling up kitchen.
Use stock immediately or cool for future use. If freezing in jars, leave 1/4 space for freezing room.
Ingredients
4-6 cups of shells from shrimp, shellfish shells, fish heads and bones
1/2 cup dry white wine
I large yellow onion chopped
1 carrot chopped
1 celery stalk chopped
2 tbsp tomato paste
3 tbsp olive oil
2 sprigs of thyme or 1 tbsp dried thyme
several sprigs of parsley or approx 2 tbsp dried parsley
1 bay leaf
10 - 15 whole peppercorns
2 tsp salt
Presentation
Distribute paccheri on plate. Arrange mussels and clams around plate.
Photo by Alex Favali
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