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Crab stock
Makes 1 litre Sauces and accompaniments
Ingredients
- shells and claws 2 crabs
- 2tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 1tbsp tomato paste
- 250ml white wine
- 1 bay leaf
- 1tsp black peppercorns
- reserved cooking water from cooking the crab
Method
Heat the olive oil in a large pan and sweat the vegetables over a medium heat for 5 minutes, stirring often, until the onions are translucent. Add the tomato paste, stir and cook for a few minutes. Add the crab shells and bodies and crush them all a little with the end of a rolling pin. Mix well. Cook for a further 2-3 minutes, stirring.
Add the wine, bay leaves and peppercorns and bring to a boil. Cook for 1-2 minutes, then pour in enough of the crab cooking water to cover by 2.5cm. Add salt to taste. Simmer gently for 1.5-2 hours. Don’t let it boil furiously.
Turn off the heat. Pass through a fine sieve into a bowl. It will keep, chilled, for up to 3 days.
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