Paella Stock

Paella Stock

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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011

Ingredients

3 lbs. white fish bones
½ lb. roasted shrimp or langoustine shells
2 qts. water
½ cup prepared sofrito
Salt, to taste

Instructions

Method: Cook fish bones, shrimp or langoustine shells, water and salt for 1 hour. Add reserved sofrito; cook 30 minutes. Strain through cheesecloth. Reserve 2 oz. for langoustine; reserve rest for paella rice.

Sizzle - Spring 2011 Issue

Yield

6 servings

Tags

Sauce/Dressing/Rub, Sizzle

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Association of Nutrition & Foodservice Professionals