Recipe courtesy of John Ash
Shellfish-Chipotle Stock
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 100
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 39
- Sodium
- 475
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
Directions
- 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.