Ingredients

• 1 tbsp oil
• 4 cups shellfish shells (shrimp, crab, lobster, crawfish)
• 3 carrots, roughly chopped
• 3 yellow onions, roughly chopped
• 2 celery ribs, roughly chopped
• 2 garlic cloves
• 1/2 cup white wine
• 2 tbsp tomato paste
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/2 cup fresh parsley
• 2 tsp black peppercorns
• 2 tbsp fish sauce
• Salt to taste

Preparation

In a large Dutch oven or pot, heat the oil over medium-high heat. Add the shells and sautée them for 2 to 3 minutes. Add the wine and cook for another minute. Add the onions, celery, carrots, garlic, and tomato paste. Season with salt and pepper to taste. Add the herbs and fish sauce. Cover all of the ingredients with water and simmer for 1 to 2 hours. Carefully, strain the broth and allow it to cool.
Use immediately or store in the refrigerator for up to 3 days. Freeze for up to 6 months.