Summary

Ingredients

• 20 medium shrimp (s), which only the shells and heads or the carcass a lobster, also TK
• 3 tablespoon olive oil
• 1 shallot (s), diced
• 2 cloves garlic, quartered
• 0.5 stick ½ leek, only the white, diced
• 0.5 ½ tuber fennel, cut into cubes
• 1 stick celery, diced
• 2 tomato (s), eighth
• 1 glass white wine, dry
• 1 bay leaf
• 1 sprig rosemary
• 1 sprig thyme
• 1 teaspoon fennel seeds
• 10 peppercorns
• salt

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Instructions

1. Roast the bowls and heads in the oil, then add the vegetables except for the tomatoes and roast them with them. After 5 minutes add the tomatoes and roast for another 1 minute. Pour the wine and bring to the boil, add enough water to cover everything and top up with all the spices. Simmer gently open for about 30 minutes, then strain and squeeze out the bowls well.
2. If you take the carcass of a lobster instead of the shrimp shells and heads, otherwise proceed exactly as described, you get a lobster stock.
3. Both funds make wonderful bases for soups and sauces.