Sure, but the end result will be shellfish stock not fish stock. If you step into the walk-in refrigerator in many restaurants across France, Italy, etc. you'll find containers of both.
Naturally, the shellfish flavors and aromas will dominate in a stock made from the shells of those creatures. Typically shellfish stock is used in shellfish-based soups and sauces, fish stock is used in fish-based soups and sauces.
It's worth noting that the Japanese will not use shellfish carcasses for traditional dashi. Again, they separate usages depending on the primary ingredient and whatever interest they have in using a stock that has assertive shellfish flavors.
In my kitchen, I'll freeze shellfish stock for things like cioppino and use fish stock for other preparations.
Choose whatever stock you have on hand to create a dish that will satisfy those who will be joining you at your dinner table using your best judgment and knowledge of their specific taste buds.
2 Comments
Naturally, the shellfish flavors and aromas will dominate in a stock made from the shells of those creatures. Typically shellfish stock is used in shellfish-based soups and sauces, fish stock is used in fish-based soups and sauces.
It's worth noting that the Japanese will not use shellfish carcasses for traditional dashi. Again, they separate usages depending on the primary ingredient and whatever interest they have in using a stock that has assertive shellfish flavors.
In my kitchen, I'll freeze shellfish stock for things like cioppino and use fish stock for other preparations.
Choose whatever stock you have on hand to create a dish that will satisfy those who will be joining you at your dinner table using your best judgment and knowledge of their specific taste buds.
Best of luck.
Ellie