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what to do with shellfish stock?

mikehunt69 Dec 8, 2009 03:46 PM

I made some shellfish stock out of langoustines (small lobsters), white wine, celery leaves, carrots and prarsley. It looks very tasty, but now I need to turn it into some kind of soup. I have about 3.5 pints of good stock.

Any suggestions?

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  1. Cherylptw RE: mikehunt69 Dec 8, 2009 04:20 PM

    Bouillabaisse or seafood chowder....

    1. BigSal RE: mikehunt69 Dec 9, 2009 03:31 AM

      Langoustines (langostinos) make me think of Spain. Rather than a soup you could try making a Spanish dish called Fideua . Here's a recipe from Penelope Casas's Paella book (http://tinyurl.com/ydoeuwg ). One makes this dish much like a paella, but noodles are used instead of rice and the noodles absorb the rich flavor of the broth. Another idea is arroz caldoso de mariscos ( http://tinyurl.com/yeh4uma). This is a soupy seafood rice. Buen provecho!

      1. farmersdaughter RE: mikehunt69 Dec 9, 2009 10:13 AM

        Seafood risotto, paella, shrimp bisque.

        1. Davwud RE: mikehunt69 Dec 9, 2009 10:16 AM

          You don't need to. You can freeze it for another day.


          1 Reply
          1. re: Davwud
            scunge RE: Davwud Dec 9, 2009 01:20 PM

            if possible freeze in small containers ,cubes .etc I had a quart or two in the freezer and it was too much being I was cooking for just myself. Thawing to the slushy point wasn't a good Idea being that the top of the product was mostly water .I should have stirred it first a lesson learned.

          2. mcf RE: mikehunt69 Dec 9, 2009 01:11 PM

            This will use a little of it for this, then freeze the rest for later fish stews or bouillabaise.


            Ive made this a few times and any firm white fish is fine, and you can sub scallops for the lobster, as I did.

            1. Cheese Boy RE: mikehunt69 Dec 9, 2009 07:09 PM

              Thumbs up for Bouillabaisse. I would also try a zuppa di pesce recipe and add a monkfish fillet or two into the mix. Perfect with your stock.

              Monkfish tails --> http://images.google.com/imgres?imgur...

              1 Reply
              1. re: Cheese Boy
                mikehunt69 RE: Cheese Boy Dec 12, 2009 04:57 PM

                Well I softened a couple of leeks, carrots, onions in olive oil, then simmered it with all the stock, a good splash of brandy and some white whine, some butter, and some double cream, liquidised it all, and the flavour was outstanding - you would not know there was not a pound of lobster meat in there (rather than just a few shells).

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