"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shellfish Stock Recipe

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This recipe for Shellfish Stock, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, October 11, 2009


Crab shells, shrimp shells or crawfish shells (or all of them)
2 onions, chopped
2 carrots, sliced
2 celery stalks, chopped
6 garlic cloves (optional)
4 sprigs of parsley
2 bay leaves
1 tsp. dried thyme
1 lemon sliced
1 gallon of water
3 cups dry white wine

Combine all ingredients in a large stock pot. Bring to a boil then simmer for 45 minutes. Skim all impurities off the top, and strain the liquid.




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