Broths & Stocks

Seafood Broth

A rich shellfish stock built from crustacean shells and white fish — the base for the seafood and black-rice paellas. Makes about 3 liters. From a paella class at The Paella Club, Barcelona.

Ingredients

• 750g crustacean shells
• 350g small white fish
• 250g extra virgin olive oil
• 4 garlic cloves
• 4L cold water
• Salt

Method

1. Place a large deep pot over high heat.
2. Add the olive oil and brown the garlic cloves, leaving them whole.
3. Before the oil starts to smoke, add all of the crustacean shells and white fish, stirring well.
4. Turn the heat down to medium and, using the back of a wooden spoon, press down on the ingredients to release their flavor. Cook a further 5 minutes.
5. Add all of the water and bring the mixture to a boil.
6. Turn the heat down to low and simmer for 30 minutes (use a timer).
7. Using a spider or handheld sieve, skim off any foam that appears on the surface.
8. Strain out the ingredients, keeping only the liquid.
9. Reduce the liquid by half over a low simmer, about 20 minutes.
10. Season to taste. Remove from the heat and cool to room temperature, then refrigerate.
11. Chef's tip: this broth freezes well and keeps up to 6 months.

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