Basic Seafood Stock

Name: Basic Seafood 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; 1 1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these.

7 ingredients

6 steps

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
1 1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these.

Directions

1

Always start with cold waterenough to cover the other stock ingredients.
2

1 Place all ingredients in a stock pot or a large saucepan.
3

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.
4

The pot may be uncovered or set a lid on it askew.
5

Strain, cool and refrigerate until ready to use.
6

(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.)