My wife has a strange variation of the common seafood allergy; rather than being allergic to shellfish, she can only eat shellfish but reacts badly to finfish (trout, salmon, cod, etc.).
I love seafood and would love to make some variations of common fish dishes I love, such as seafood soup. I'm fine with squid, clams, and such, but the poaching stock comes out way too thin. Is there a quality stock alternative from shellfish? I've tried canned clam juice from the grocery store, but the taste isn't as strong as I would like, and it's a lot of money for very little juice. I've considered picking up the dried shrimp from the Asian market and making a paste, although that won't have much clarity. Any suggestions?