Shrimp heads add richness and depth to this relatively quick broth, which makes a great base for seafood stews and soups. If you can't find heads-on shrimp, add 1/4 pound of shells-on shrimp to the mix.
Maine shrimp make this broth especially flavorful, but the shells and heads of other fresh shrimp may be used. Maine shrimp, sold only in winter, are available at BlackSalt Fish Market in the Palisades neighborhood of Northwest Washington (202-342-9101); it's best to order a day in advance.
The broth can be refrigerated for up to 2 days or frozen for up to 3 months.
From cookbook author and food writer Nancy Harmon Jenkins.
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Ingredients
measuring cupServings: 4.75-5 cups
Directions
Step 1
Heat the oil in a large pot over medium-high heat. Add the shrimp shells and heads, if using, and cook, stirring, for 3 to 4 minutes, until the shells become opaque.
Step 2
Add the carrot, celery, onion, fennel and bay leaf; cook, stirring frequently, for about 6 minutes, until the vegetables are fragrant and lightly golden.
Step 3
Combine the tomato paste and wine in a liquid measuring cup, stirring to dissolve, then add to the pot, scraping up any browned bits from the bottom. Cook for 1 to 2 minutes, then add the water, parsley, saffron and peppercorns. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 30 minutes.
Step 4
Remove from the heat and allow to steep for 15 minutes, then strain. Discard the solids. Let cool completely before storing.
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Nutritional Facts
Per 1-cup serving
Calories
117
Fat
11 g
Saturated Fat
2 g
Carbohydrates
1 g
Sodium
6 mg
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and food writer Nancy Harmon Jenkins.
Tested by Bonnie S. Benwick.
Published January 13, 2009
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