Shellfish Stock

Summer stock series continues.

Shellfish Stock:

6 C Shellfish shells, from shrimp, crab and/or lobster
4 Q Water
1/2 C White Wine
1 Onion, chopped
2 Carrots, chopped
2 Celery Stalk, chopped
2 T Tomato Paste
2 Sprigs of thyme
1 Bay leaf
2 t Salt

Directions:
1.  Preheat oven to 400 degrees.  Put all the cut up shells in a roasting pan and roast for 10 minutes.  
2.  In a soup pot, add the roasted shells and water.  Heat slowly and do NOT let boil.  For best results, maintain a temperature just below simmer. Do not stir either.  Cook for about 1 hour skimming any scum from the top.
3.  Add wine, onion, carrots, celery, tomato paste, thyme, bay leaf and salt .  Simmer for another 30 minutes.  Again, do not let boil.
4.  Run through a fine strainer using cheese cloth if needed.

Makes about 3 quarts.