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Basic Seafood Stock Recipe

Cookstr
Course:
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Inexpensive
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 Basic Seafood Stock

Photo by: Joey De Leo

Yield: To make 1 quart of Basic Stock

INGREDIENTS

  • About 2 quarts cold water
  • Vegetable trimmings from the recipe(s) you are serving,
  • or
  • 1 medium onion, unpeeled and quartered
  • 1 large clove garlic, unpeeled and quartered
  • 1 rib celery

  • 1½ to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2½ to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these.

Directions

Always start with cold water—enough to cover the other stock ingredients. 1 Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)

Notes

(You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.)


© 1984 Paul Prudhomme

Editor's Note

Nutritional information is based on 8 servings.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

3kcal (0%)
3mg (0%)
0mg (0%)
2mcg RAE (0%)
24mg
1mg
1g
0g
0g
0g
4mg (1%)
6mg (0%)
0g (0%)
0g (0%)
0mg (0%)
FROM THE KITCHEN OF...

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