Hello,
First time poster here. I just got done making a shellfish stock out of 3 lbs of crawfish shells and heads from a crawfish boil. I put the shells, onions, and bellpeppers in my pressure cooker and let it do it's thing for about 35 minutes (that's the time most websites said for pressure cooking shellfish stock).
It came out beautiful looking, very nice color, but it taste spicy and not much else. Is it normal for shellfish stock to have a subtle subdued flavor?
Maybe I should put it in a pot and reduce it?
First time poster here. I just got done making a shellfish stock out of 3 lbs of crawfish shells and heads from a crawfish boil. I put the shells, onions, and bellpeppers in my pressure cooker and let it do it's thing for about 35 minutes (that's the time most websites said for pressure cooking shellfish stock).
It came out beautiful looking, very nice color, but it taste spicy and not much else. Is it normal for shellfish stock to have a subtle subdued flavor?
Maybe I should put it in a pot and reduce it?