Shellfish-chipotle stock
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Rich, defatted chicken stock |
| ½ | cup | Dry white wine |
| 3 | ounces | S shrimp shells |
| ½ | Teaspoo chopped Chipotle in Adobo | |
| Big pinch saffron | ||
| 2 | teaspoons | Tomato paste |
| Salt and freshly ground pepper | ||
Directions
Heat chicken stock and white wine together in a saucepan. Rinse shrimp shells and add to pan along with remainder of ingredients. Bring just to the boil then reduce heat and gently simmer partially c overed for 5-10 minutes (boiling causes stock to be cloudy). Strain carefully and let stock sit undisturbed for a few minutes to allow any solids to settle. Carefully transfer to another container leaving solids beh
ind.
Yield: 2½ cups
Recipe By : COOKING LIVE SHOW #CL8749 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 14:52:50 -0500 From: "Angele and Jon Freeman" <jfreeman@...>
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