Shellfish Stock

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5 cups shrimp heads and shells (from about 1 1/2 pounds whole shrimp) or crushed shells from crab or lobster

2 tablespoons olive oil

2 cups chopped onion

1 cup chopped celery ribs

1 cup chopped unpeeled carrots

4 garlic cloves, peeled and crushed

5 springs fresh thyme

5 Italian parsley stems

2 dried bay leaves

1 tablespoon whole black peppercorns

1/4 cup tomato paste

1/2 cup dry white wine

2 quarts boiling water


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