Shrimp Stock

Directions

1. 1
   In a large saucepan over high heat, heat the oil until almost smoking.
2. 2
   Add the shrimp shells, onion, carrot, and celery and saute, stirring occasionally, for 5 minutes.
3. 3
   Add the wine and boil until reduced by half.
4. 4
   Add 2 1/2 quarts cold water, the tomatoes, parsley, bay leaf, and peppercorns.
5. 5
   Bring to a boil, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 40 minutes.
6. 6
   Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
7. 7
   Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.