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Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a medium saucepan, heat the olive oil and saute the shells and garlic for 2 to 3 minutes, or until the shells turn pink. Add the onion, celery, and wine and bring to a boil. Add water to cover, bring to a boil, then simmer for 20 to 30 minutes to get the flavor out of the shells. Strain, pressing on the shells.