Seafood Stock

1: In a large stockpot over medium heat, heat the oil.

2: Add in the shellfish shells and sauté for 5 minutes, stirring occasionally.

3: Add onions, carrots, and celery and sauté for 10 more minutes, or until lightly browned.

4: Add in the garlic and cook for 3-4 more minutes until fragrant.

5: Add the tomato paste and mix to combine, then sauté for 3 minutes.

6: Stir in the water, wine, bay leaf, thyme, and parsley.

7: Add in the peppercorns.

8: Bring to a boil, then reduce the heat and simmer for 2 hours.

9: Remove from the heat and strain through a mesh sieve.

10: Store in the fridge for up to 4 days or in the freezer for up to 6 months.