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Remove the meat from your shellfish and keep all of your shells off to the side.
Peel your onion and cut it into large pieces, along with your fennel and celery. In a large, heavy-bottom pot, sauté your veg in 1 tbsp neutral oil over medium heat.
Once lightly browned, add your shellfish shells and crush them with a wooden spoon to break them into smaller pieces.
Add your tomato paste and continue to sauté over medium heat until the tomato paste starts to caramelize.
Add enough water to just cover the contents of your pot and turn the heat to high, bringing the stock to a boil.
Once your pot reaches a boil, skim all the foam and impurities that float to the surface.
Immediately turn the heat down to low and allow it to simmer for 30 minutes.
Add your herbs and white peppercorns while your stock simmers.
After 30 minutes, turn off the heat and allow it to steep for another 30 minutes.
Strain your stock through a fine mesh strainer and enjoy as-is, in a brothy soup, as a bisque, or reduced to make a sauce.