Ingredients

• 2 1/2 cups rich, defatted chicken stock
• 1/2 cup dry white wine
• 3 ounces shrimp shells
• 1/2 teaspoon chopped Chipotle in Adobo
• Big pinch saffron
• 2 teaspoons tomato paste
• Salt and freshly ground pepper

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Instructions

1. Heat chicken stock and white wine together in a saucepan. Rinse shrimp shells and add to pan along with remainder of ingredients. Bring just to the boil then reduce heat and gently simmer partially covered for 5-10 minutes (boiling causes stock to be cloudy). Strain carefully and let stock sit undisturbed for a few minutes to allow any solids to settle. Carefully transfer to another container leaving solids behind.;