Court bouillon for shellfish

Ingredients

• 2 l water
• 3 stengels selder
• 1 ui
• 1/2 wortel
• 1/2 prei
• 1/2 citroen in partjes
• 1 teentje knoflook
• 1 takje tijm
• 1/4 tl cayennepeper
• 10 bollen peper zwart
• 1 snuifje zeezout

Cook Time

1. 1
   Prepare vegetables: Take a large pot in which your shellfish will fit completely. Fill with 2 liters of water. Cut 3 celery stalks, 1 onion, 1/2 carrot and 1/2 leek white into coarse pieces. Cut the 1/2 lemon into wedges.
2. 2
   Assemble the broth: Add all ingredients to the cold water: the vegetables, 1/2 lemon in wedges, 1 clove of garlic, 1 sprig of thyme, 1 pinch cayenne pepper (ground), 10 black peppercorns and 1 pinch salt. Bring gently to a boil.
3. 3
   Let it steep: Turn the heat down to low and let the broth simmer quietly for 15 minutes. Don't let it boil too hard — gentle simmering gives the most beautiful, clear broth.
4. 4
   Ready to use: The broth is now ready. Add your shellfish and poach them on a low heat. Lobster usually needs 15–20 minutes, crab a bit less. Taste as you go.
5. 5
   What are shellfish? Lobster, crab, langoustines, crayfish — all perfect for this broth. Adjust the amount of water so the animals are just covered.
6. 6
   More kick? An extra pinch of cayenne pepper or a splash of white wine makes the broth even more appealing.
7. 7
   Don't waste the broth after use. You can strain it and freeze it as a base for a bisque or sauce.