Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1                    onion -- chopped
   1                    fennel bulb -- chopped
   1                    carrot -- chopped
                        shells from 3 pounds shrimp
                        from garlic shrimp - master recipe
     1/4  cup           dry sherry
                        **or**
                        brandy
   1      cup           tomatoes -- canned, drained and
                        -- chopped
  10      cups          water
  10                    black peppercorns
   6                    thyme sprigs -- fresh
   6                    parsley sprigs -- fresh
   1                    bay leaf

Preparation:

THIS IS FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE. Heat the oil in a large, heavy saucepan over medium-high heat. Add onion, fennel and carrot. Sauté 5 minutes. Add the shrimp shells and sauté until the shells turn bright pink, about 5 minutes. Add sherry and tomatoes, and boil until almost all of the liquid evaporates, about 5 minutes. Add the water, peppercorns, thyme, parsley and bay leaf. Bring to a boil. Reduce heat and simmer for 30 minutes. Strain the stock; discard the solids. If not using right away, cool, then cover and refrigerate. Yields about 8 cups.