Ingredients

• 4-6 C shellfish shells, broken into small pieces
• 4 qts water
• 1 C dry white wine
• 1 onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 springs fresh thyme
• 4 T dried parsley
• 2 bay leaves
• 15 peppercorns
• 1 T salt

Instructions

1. Roast the shells at 400 for 10 minutes.
2. Slowly simmer the shells in the water, skimming the foam as it rises, for 1 hour. Do not stir or allow the stock to boil - these will muddy the stock.
3. Add the wine, onions, carrots, celery, parsley, thyme and peppercorns, and continue to simmer for 30 minutes. Skim any additional foam.
4. Remove the solids, then strain through dampened doubled cheesecloth.
5. Store or use immediately.

Source: simplyrecipes.com

Contributed by: Skip