My husband often complains that our freezer is full, yet there is nothing edible in it. That’s because I save scraps like trimmings from asparagus, carrots, mushrooms and onions, shrimp shells and bones from chicken, beef, pork and fish. I hate to purchase broth and stock, and I love the ability to control the flavors.
It’s not all about control, because it also makes me feel good to use things that others would throw away. If for some reason the vegetable scraps can’t be used, they at least go on the compost pile.
I use the following stock in chowders and soups. With Lent around the corner, I figured recipes with fish would be helpful.
Shellfish Stock
2 quarts shrimp shells
2 c. chopped onions
1 c. chopped celery
1 c. chopped carrots
2 tsp. olive oil
2 quarts water
1 bundle of thyme sprigs, sage and parsley stems tied with string
4-5 whole peppercorns
1/2 c. dry white wine
Toast shrimp shells in a 375-degree oven until they lightly brown. Meanwhile, sweat onions, celery and carrots in olive oil in a large pot, cooking until the onions are translucent and the carrots and celery soften.
Add the toasted shrimp shells, spice bundle, peppercorns and water. Bring to a boil and then reduce the heat to a simmer. Continue to simmer for 45 minutes.
Strain and use the flavorful stock right away or allow to cool and refrigerate for up to a week or freeze for several months.
Shrimp and Corn Chowder
4 bacon slices, chopped
1-1/2 c. sweet corn kernels
1 onion, chopped
1 tsp. salt
1 tsp. paprika
1/4 tsp. cayenne pepper
2 Tbsp. flour
3 c. diced potatoes
6 c. shellfish stock
4 c. arugula, kale or other peppery green vegetable
1 lb. peeled shrimp
1 c. fat-free half-and-half
Brown bacon in a soup pot. Then add corn, onions, salt, paprika and cayenne pepper.
When the onion begins to brown, add flour and stir until combined. Cook 3-4 minutes.
Add potatoes and shellfish stock. Bring to a boil, and then reduce to a simmer for 10 minutes. Add greens and shrimp. Cook for about 5 minutes until the potatoes are fork tender and the shrimp are done. You’ll know they are done when they turn pink.
Add fat-free half-and-half and stir. I like to add cracked black pepper on top of each bowl. Serve with a slice of crusty bread.