Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 8, 2009 03:46 PM

what to do with shellfish stock?

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)
  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 ( ). 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 ( 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.


          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.


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