HOME > Chowhound > Home Cooking >

Discussion

what to do with shellfish stock?

  • 8

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Bouillabaisse or seafood chowder....

    1. 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. Seafood risotto, paella, shrimp bisque.

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

          DT

          1 Reply
          1. re: Davwud

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

            http://www.foodnetwork.com/recipes/in...

            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. 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

                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).