• Heat oven to 400 degrees. Spread seafood shells on a large baking sheet and roast for 10 minutes. (This step is optional, but it increases the flavor.)

Stove Top Directions

• Add the seafood shells to a large pot along with the wine, onion, carrots, celery, garlic, tomato paste, thyme, parsley, bay leaf and peppercorns. Fill the pot with enough water to cover the shells by 1-inch.
• Bring to a boil, then reduce the heat and simmer for 1 hour, occasionally skimming off the foam as it floats on the top of the stock. Strain through a fine mesh strainer and discard the solids. You should have approximately 4 quarts of stock.
• Add salt and taste. Season with additional salt and pepper, if needed.
• Use immediately or store in the refrigerator or freezer.

Instant Pot Directions

• Add the seafood shells to your instant pot along with the wine, onion, carrots, celery, garlic, tomato paste, thyme, parsley, bay leaf and peppercorns.
• Fill the Instant Pot with water to 1-inch below the MAX fill line.
• Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the “sealing” position.
• Press the “manual” button and set your Instant Pot for high pressure for 30 minutes. It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
• Once the time is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
• Strain through a fine mesh strainer and discard the solids. Season with salt and pepper, to taste. Use immediately or store in the refrigerator or freezer.