I'm thinking of making a butternut squash and crab bisque, and all of the recipes I've encountered so far call for chicken broth, but I was wondering f there were any reason NOT to use a shellfish stock instead. I mean, I already have those crab shells, and I have some shrimp shells and tails in the freezer, begging to be made into a stock. My question is, why not use that instead?
Also, if anyone has a tried-and-true recipe that he/she is wiling to share, or has been-there-done-that and has any valuable thoughts on the process, I'd be interested in hearing about it.
Thank you! :)