I often use shellfish broth instead of fish broth, as I think this has a better taste. Feel free to combine shellfish broth with the broth of mussels for a fantastic starting point for a fish soup or sauce. Making shellfish broth is easy and you only use the remnants of the shellfish most throw away. Both shrimp, crayfish and lobster give a very good broth.
Ingredients
- 1,5 kg heads and shells of shrimp, lobster, crayfish
- 1 liter cold water
- 1 tbsp neutral oil
- Feel free to use some vegetables and onions for extra flavor
Step 1
To make a nice shellfish broth, you can use the shell and heads from shrimp, crayfish, lobster, king crab or the shellfish you have available. Find a large pan and add a little oil. Heat the oil until it starts to smoke a little.
Step 2
Add the shell and heads of shrimp, crayfish or lobster. Bake for about five minutes on high heat. If you want to give extra flavor to the broth, you can flambé the shell with a little cognac before pouring on cold water.
Step 3
Pour on cold water so that it covers the shell and bring to the boil. Turn down the heat so it only simmers and simmer for 45 minutes. Strain the shell and preserve the broth.
