Squid Stock with Citrus Fruits

Metric version of recipe

Yields 2 3/4 cups

Ingredient Amount
Olive oil, extra virgin 2 Tbsp.
Squid, washed and drained 2 lbs.
Onions, chopped 1 cup
Carrots, chopped ¾ cup
Leeks, chopped, white and light green parts only 1 cup
Celery, chopped 1 cup
Water 3 quarts
Limes, grated zest of 3 ea.
Lemon, zest 1 tsp.
Orange, zest 1 tsp.

Method

  1. Heat the oil in a medium stockpot over medium-high heat and add the squid. Stir for 5 minutes, or until lightly browned. Add the onions, carrots, leeks, and celery and continue to cook, stirring frequently until the vegetables are lightly browned, about 10 minutes.
  2. Add the water lemon juice, and orange juice and bring to a boil over medium-high heat. Reduce to 2 ¾ cups, about 55 minutes.
  3. Remove from the heat and strain through a fine wire mesh sieve or a large strainer lined with cheesecloth. Season to taste with the salt and pepper, and stir in the lime, lemon, and orange zests.

Additional tips

Recipe credit: Joaquín Felipe, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshop I A on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America