Recipe courtesy of John Ash

Shellfish-Chipotle Stock

  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 2 1/2 cups
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2 1/2 cups rich, defatted chicken stock

1/2 cup dry white wine

3 ounces shrimp shells

1/2 teaspoon chopped Chipotle in Adobo

Big pinch saffron

2 teaspoons tomato paste

Salt and freshly ground pepper


  1. Heat chicken stock and white wine together in a saucepan. Rinse shrimp shells and add to pan along with remainder of ingredients. Bring just to the boil then reduce heat and gently simmer partially covered for 5-10 minutes (boiling causes stock to be cloudy). Strain carefully and let stock sit undisturbed for a few minutes to allow any solids to settle. Carefully transfer to another container leaving solids behind.
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