Shellfish-Chipotle Stock
Recipe type: Stocks and Foundation Sauces
Serves: 2 1/2 Cups
  • 2 1/2 Cups rich, defatted chicken stock
  • 1/2 Cup dry white wine
  • 3 ounces shrimp shells
  • 1/2 teaspoon chopped chipotle in adobo
  • 1 big pinch saffron
  • 2 teaspoons tomato paste
  • salt, to taste
  • freshly-ground black pepper, to taste
  1. Heat chicken stock and white wine together in a saucepan.
  2. Rinse shrimp shells and add to pan along with remainder of ingredients.
  3. Bring just to the boil then reduce heat and gently simmer partially covered for 5 to 10 minutes (boiling causes stock to be cloudy).
  4. Strain carefully and let stock sit undisturbed for a few minutes to allow any solids to settle.
  5. Carefully transfer to another container leaving solids behind.
  6. This recipe yields approximately 2 1/2 cups of stock.
  7. Recipe Source: JOHN ASH
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