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| Home -> [Fish, Seafood, Soups & Stews] -> [Seafood stock Recipe] |
Seafood stock
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Fish, Seafood, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 8
| cup | Cold water | | 1
| med | Onion, quartered | | 1
| | Celery, coarsley chopped | | 1
| cl | Garlic, halved | | 2
| lbs | Seafood trimmings |
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Procedures:
| 1 | Recipe by: new orleans cafe add all ingredients to a pot. | | 2 | Bring to a boil, reduce heat, and simmer 4 to 8 hours adding additional water to keep trimmings covered. | | 3 | Strain. | | 4 | Seafood stock can be refrigerated 2 to 3 days or frozen for several months. | | 5 | (any variety or combination of seafood trimmings can be used to make the stock- i.e. | | 6 | Fish bones, crab shells, crawfish heads and claws, shrimp heads and shells. | | 7 | But never use fish skin, and never let the stock boil while cooking as it will become bitter). |
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