How To Make Stock With Your Christmas Crayfish Leftovers
- Leftover crayfish shells (as many as you have - you can also use leftover prawn tails/shells in the broth to add some extra flavour)
- Leftover odds and ends from veggies - carrot tops/peels, ends and peels of onions/garlic, celery ends. If you don't have enough, use a fresh onion and carrot, plus a few cloves of garlic)
- 2 Bay leaves
- 1-2 tbsp tomato paste (or a couple of tomatoes)
- 1 cup white wine
- A few peppercorns
- Salt to taste
- A few sprigs of thyme
- Water (enough to fill your pot)
- Add herbs and spices (minus salt), plus a splash of oil to a large stock pot over medium heat and stir until fragrant.
- Throw in your veggie pieces and stir occasionally for a few minutes until they start to soften and show some colour.
- Immediately add the tomato paste, stir once, then add white wine and cook for a further few minutes to steam off some of the alcohol.
- Toss in your lobster shells* (and any other seafood leftovers), then cover with water and simmer gently for about 1 hour.
- Strain the stock and add salt to taste. Store in airtight containers in your fridge for a few days or freeze.
Optional extra step: For an added depth of flavour, roughly break up your shells and roast on baking paper for 15-20 minutes before incorporating them into this recipe.
*If you're planning to make this with Christmas leftovers, refrigerate or freeze your shells and other leftover ingredients as soon as possible, to ensure food safety.