Court Bouillon

Court bouillon is a rapidly prepared stock prepared from fish or shellfish and used for
poaching seafood or for seafood sauces. Easy to make! This recipe is for shrimp stock.
Substitute fish trimmings (fish heads are especially good for this) and fish frames for
the shrimp shells as you like.

Ingredients:
Shrimp shells and bits from two pounds shrimp
It is best to remove the shells before the shrimp is cooked.
The uncooked shells are much more flavorful.
One and one half quarts water
A small onion, sliced thin
A carrot, sliced thin
A bay leaf
One quarter teaspoon (1 ml) dried thyme leaves
The juice of half a lime

Method:
Add all ingredients in a three-quart saucepan, bring to boil then simmer for thirty minutes,
strain through fine sieve, let cool for a bit then add the lime juice. That's all there is to it!
The stock can be kept frozen for weeks but in the refrigerator it will go off in a few days.
If you can't keep it frozen I recommend boiling it briefly every third day.