Instructions: THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Heat the oil in a large, heavy saucepan over medium-high heat.

Add onion, fennel and carrot. Saute 5 minutes. Add the shrimp shells and saute until the shells turn bright pink, abaout 5 minutes. Add sherry and tomatoes, and boil until almost all of the liquid evaporates, about 5 minutes. Add the water, peppercorns, thyme, parsley and bay leaf.

Bring to a boil. Reduce heat and simmer for 30 minutes.

Strain the stock; discard the solids. If not using right away, cool, then cover and refrigerate.

Yields about 8 cups.

See notes.

NOTES :
This recipe makes enough for both the bisque and the jambalaya. If more stock is needed, bottled clam juice can be used as an extender.

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