INGREDIENTS
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teaspoon olive oil
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4 cups shrimp shells (from 2 pounds of shrimp fresh or frozen)
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1 unpeeled red onion, sliced
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1 organic carrot, sliced
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1 organic celery, sliced
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2 tablespoons tomato paste (or 1/4 cup leftover rich tomato sauce)
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3 garlic cloves, smashed
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1 sprig parsley
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1 sprig thyme
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1 sprig chives
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1 sprig oregano
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1 -2 bay leaf
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1⁄8 teaspoon fennel seed
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black pepper
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6 cups water (or enough to cover)