Shellfish Stock (Brodo di crostacei)

Ingredients for about 500 ml (16.90 fl oz) of stock
10 Small Lobsters
6 Large Shrimps
1 Chopped Carrot
1 Chopped Celery Rib
1 Chopped White Onion
2 Tablespoons Tomato Paste
½ Cup of Brandy
Extra Virgin Olive Oil

VIDEO RECIPE
Shellfish Stock - Brodo di crostacei

VIDEO RECIPE
Scampi Risotto - Risotto agli scampi

Remove the heads and the shells of the large shrimps, set the flesh aside and do the same with the small lobsters: remove the heads trim the belly with a pair of kitchen scissors and remove the shells

Heat a heavy large pot then pour in the olive oil, add the carrot, celery and onion. Let it toast for 3-4 minutes. Add the heads and the shells and cook a few minutes until toasted. Break the heads and crush the shells with a wooden spoon. After about 10 minutes of cooking over medium heat, pour in the brandy and cook until evaporated

When the brandy has completely evaporated, pour over enough water, at room temperature, to cover. Add the tomato paste and let simmer for about 1 hour over medium heat. If the stock becomes too thick add some more water. When your stock is ready, strain it through a fine-mesh sieve into a large bowl. You can use it for your favourite fish recipes