Shellfish Stock

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


A few things to remember

Use a large heavy based saucepan with a lid.

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.

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.

Always boil before using.


Preheat the oven to 200 oC/mark 6.

Place the shells in a large roasting tin and roast them for 10 minutes and then put them into the saucepan.

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.

Use tongs to lift out most of the shells. Add the flavourings and continue to simmer for 30-40 minutes.

Strain the cooled stock through a fine sieve lined with muslin.


  • 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.
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