Seafood Stock Recipe
Seafood stock is a tasty broth prepared by boiling seafood scraps like fish heads, shrimpshells and crab shells with herb vegetables and spices.
Ingredients
- 1 pound seafood shells
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 garlic cloves smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 8 cups water
- A handful of parsley stems, thyme sprigs, or any other fresh herbs you have on hand.
Instructions
- First of all, clean the seafood shells with cold water toremove the dirt or particles.
- In a large pot, warm a tablespoon of oil over medium heat. Add the seafood shells and cook them stirring occasionally until turned pink and fragrant, it may take around 5 minutes.
- Add the chopped carrots, onion, celery and garlic in the pot. Cook by stirring occasionally until the veggies are softened, it may take around 5 minutes.
- Pour in the water and include black peppercorns, bay leaf or any other fresh herb as per your liking.
- Warm the mixture until boiling. Lower down the heat and let it simmer gently for around an hour. Remove the foam or impurities that float on the surface.
- Once simmer, pour the mixture through a cheesecloth or a finesieve into a container discarding the bits behind. Before storing, let the seafood stock cool completely for up to 3 days.
- You can consider this seafood liquid as a base for stews, risottos, stews or any other seafood flavored dish.