Bring NOCHI Home: Shellfish Stock

Looking to perfect your gumbo? NOCHI's shellfish stock is the perfect base. This foundational recipe is one of the first challenges our Culinary Arts students tackle on their journey at NOCHI, and it’s the secret to achieving rich, complex flavors in your favorite seafood dishes. Start your next gumbo off right with this student-tested staple.

SHELLFISH STOCK

Yields 2 quarts

INGREDIENTS

  • 5 lbs  shrimp shells

  • 1 lb onion, julliene

  • 2 tb tomato paste

  • 8 oz white wine

  • 5 qts water

  • 1 each sachet

  • 2 tb oil

Directions

  1. Heat oil in pot, then add onions and sweat for 1-2 min. 

  2. Add shrimp shells and continue sweating for 2-3 min or until shells begin to turn pink.

  3. Add tomato paste and cook to pincage.

  4. Add white wine and deglaze to au sec. 

  5. Add water and sachet and bring to simmer for 45 min. 

  6. Blend 1/4 of the batch in the blender, then re-introduce back into the stock and stir well. 

  7. Strain stock and cool immediately. 

Jessica Sigmundsson