海鮮番茄高湯 Seafood Tomato Stock

材料 Ingredients

蝦殼 Shrimp shell 1 磅 lb (450g) 胡蘿蔔(大) Carrot (large) 1 條 stalk 洋蔥(大) Onion (large) 1 顆 ea 芹菜 Celery 3 根 stalk 特級初炸橄欖油 Extra virgin olive oil 1/3 杯 cup 白酒 White wine 1/2 杯 cup 水 Water 7 杯 cup 大蒜 Garlic 2 瓣 clove 番茄膏 Tomato paste 4 大匙 Tbs 月桂葉 Bay leaf 2 片 ea

註： 蝦殼可以用螃蟹殼，蛤蜊殼或魚骨頭取代。
Note: The shrimp shells can be substituted with crab shells, clam shells or fish bones.

做法﹕

1.	烤箱預熱450˚F(230˚C)。蝦殼洗乾淨後濾乾放進烤箱烤10分鐘。
2.	胡蘿蔔洗乾淨後去皮切成小丁。洋蔥去皮切成小丁。芹菜洗乾淨後也切成小丁。大蒜去皮。
3.	加入橄欖油到加熱的湯鍋內。放進洋蔥用中火炒至洋蔥變透明。再加入胡蘿蔔和芹菜炒3分鐘。
4.	加入白酒繼續炒1分鐘。
5.	放進水，大蒜，月桂葉，番茄膏和蝦殼開大火煮滾後將浮在湯上的渣滓撇掉。轉成最小火加蓋燜煮1個小時。
6.	把湯經由濾网倒進一大盆內。用擀麵杖壓擠留在濾网內的蔬菜成泥狀後流入湯內。
7.	將高湯裝瓶冷藏。如果短期不食用，可以裝在製冰盒裡冷凍。

PROCEDURE:

1.	Preheat the oven to 450˚F(230˚C)。Rinse and dry the shrimp shells. Roast the shells in the oven for 10 minutes.
2.	Wash, peel and dice the carrot. Peel and dice the onion. Wash and dice the celery. Peel the garlic.
3.	Add the olive oil to a heated pot. Put in the onion and sauté until it becomes translucent. Add the carrot and celery and sauté for 3 minutes.
4.	Add the white wine and continue sautéing for another minute.
5.	Place the water, garlic, bay leaves, tomomate paste and shrimp shells in the pot. Bring the mixture to a boil. Skim off the foam at the surface of the soup. Turn the heat to low. Cover and simmer for 1 hour.
6.	Strain the soup through a sieve. Using a dough roller to press the vegetables in the sieve and squeeze out as much of juice as you can.
7.	Bottle the stock and store it in a fridge. If not using the stock in the near future, store it in an ice cube box in a freezer.

運用食譜(Application)

加泰羅尼亞燉海鮮 Catalan Seafood Stew	鮮蝦濃湯 Shrimp Soup	香菜蝦扁麵 Shrimp Herb Linguine

最後更新 (Last Update): 03/21/2014
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