Shellfish Stock

An excellent shellfish stock recipe from Ann Long, Master Chef of Great Britain.

A few things to remember

  1. Use a large heavy based saucepan with a lid.
  2. Do not be tempted to keep the stock in the soon as the cooked stock cooled, it should be strained into a large China or plastic container.
  3. It will keep up to 3 days covered in the refrigerator or stored in small containers,the stock may be kept frozen for 2 months.
  4. Always boil before using.


  1. Preheat the oven to 200 oC/mark 6.
  2. Place the shells in a large roasting tin and roast them for 10 minutes and then put them into the saucepan.
  3. Pour in 3 litres of water and bring the liquid to a simmer. Let the shells simmer like this for about an hour. Do not stir the shells- this makes the stock cloudy - but do skim off all the scum that rises to the surface.
  4. Use tongs to lift out most of the shells. Add the flavourings and continue to simmer for 30-40 minutes.
  5. Strain the cooled stock through a fine sieve lined with muslin.

With thanks to Ann Long, Master Chef of Great Britain


  • Author: Ann Long Master Chef of Great Britain.
  • Prep time:
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  • 1kg shellfish shells or bones i.e. Crab Bones
  • 2 onions, not peeled but sliced
  • 2 carrots, not peeled but sliced
  • 2 sticks of celery, chopped
  • 1/2 litre white wine
  • 2 tablespoons lemon juice
  • A few parsley stalks and a few thyme sprigs
  • 1 tablespoon tomato purée
  • And cracked peppercorns.