Notes: Pesce Restaurant
Houston, TX
1 pint onion, large dice
1 pint carrot, large dice
1 pint celery, large dice
1 pint fennel bulb, chopped
4 fluid ounces olive oil
12 garlic cloves
1 1/2 pounds shrimp shells
1 1/2 pounds lobster shells
1 1/2 pounds crab shells
1 cup tomato puree
12 roma tomatoes, halved
3 pints white wine
2 1/2 gallons water
8 fluid ounces pernod
6 sprigs fresh thyme
6 sprigs fresh oregano
6 bay leaves
1 tablespoon saffron threads
Yield: 2 quarts
1. Sauté the onion, carrot, celery and fennel in the oil until caramelized. Add the garlic and continue to sauté for 1 minute.
2. Add the shrimp, lobster and crab shells and cook for 2 minutes. Add the tomato purée and tomatoes and cook for 10 minutes.
3. Add the wine, water, Pernod, thyme, oregano and bay leaves and simmer for 1 to 1 1/2 hours. Strain the stock, return to the pot, add the saffron and reduce by one-quarter.
Yield: 2 quarts
Houston, TX
1 pint onion, large dice
1 pint carrot, large dice
1 pint celery, large dice
1 pint fennel bulb, chopped
4 fluid ounces olive oil
12 garlic cloves
1 1/2 pounds shrimp shells
1 1/2 pounds lobster shells
1 1/2 pounds crab shells
1 cup tomato puree
12 roma tomatoes, halved
3 pints white wine
2 1/2 gallons water
8 fluid ounces pernod
6 sprigs fresh thyme
6 sprigs fresh oregano
6 bay leaves
1 tablespoon saffron threads
Yield: 2 quarts
1. Sauté the onion, carrot, celery and fennel in the oil until caramelized. Add the garlic and continue to sauté for 1 minute.
2. Add the shrimp, lobster and crab shells and cook for 2 minutes. Add the tomato purée and tomatoes and cook for 10 minutes.
3. Add the wine, water, Pernod, thyme, oregano and bay leaves and simmer for 1 to 1 1/2 hours. Strain the stock, return to the pot, add the saffron and reduce by one-quarter.
Yield: 2 quarts
