Seafood Stock
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4.8
10 reviews
Excellent
Seafood Stock
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The vegetables in here are what I use, and are open to substitution: The only ones you really need are the onions (or leeks), and celery. I also think fennel adds a lot here. If you can't find it, add fennel seeds, or even a shot of ouzo or other anise-flavored liqueur. Use any seafood you have available.
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Ingredients
- 1 to 2 pounds crab shells or lobster shells or shrimp shells
- 4 tablespoons olive oil
- 1 onion chopped, large
- 2 garlic chopped, cloves
- 3 celery chopped, stalks
- 2 carrot chopped
- fennel tops chopped, tops from 1 fennel bulb
- 1/2 pound mushroom or a handful of dried, chopped
- 2 tablespoons tomato paste
- 1 cup white wine
- 3 bay leaf
- 2 tablespoons black peppercorn cracked
- 1/2 cup parsley chopped
- salt
Instructions
- Heat the olive oil in a large stockpot and sauté the vegetables over high heat for 5 minutes, stirring often, until the onions are translucent. If you are using fresh mushrooms, add them, too. Add the tomato paste, stir well and cook over medium heat for another 2 or 3 minutes, until it darkens.
- Add the shells and bodies and bones and smash them all with a potato masher. If you are using dried mushrooms, add them here. Mix well to coat with the tomato paste and to disperse everything. Cook for another 2 to 3 minutes, stirring a couple times.
- Add the white wine, bay leaves, peppercorns and parsley and bring to a boil. Let this cook for a minute or two, then pour in enough cold water to cover everything by about an inch; normally this is about 10 cups. Let this simmer very gently for between 30 and 45 minutes. Add salt to taste.
- Turn off the heat. Set up another large pot or bowl and put a fine-meshed strainer over it. Line the strainer with a plain paper towel or cheesecloth and ladle the stock through this set-up into the large pot or bowls. Do not try to get the last dregs of stock, as this will be full of debris. Discard the shells, etc.
- Let the stock cool for 15 to 30 minutes, then use or pour into quart jars. The stock will keep for a week in the fridge. It will freeze well for 6 months, but after that it deteriorates rapidly.
Notes
- This recipe makes about 5 quarts.
- Don't let this boil (you want a very gentle simmer) and don't be tempted to simmer it for more than 1 hour or it will lose flavor and get cloudy.
- Don't let this boil (you want a very gentle simmer) and don't be tempted to simmer it for more than 1 hour or it will lose flavor and get cloudy.
- Really wail on the shells, etc. when they go into the pan. You want the pieces small, which will give you better flavor faster. You can put them in a bag and crush them before they go into the pot, too.
- All fish and seafood stocks are best immediately, so do yourself a favor and have something that will use them in mind when you start. I really love crab risotto or shrimp risotto made with fresh stock.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
97mg
(4%)
Potassium
512mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4809IU
(96%)
Vitamin C
15mg
(17%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 25servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 97mg | 4% |
| Potassium | 512mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4809IU | 96% |
| Vitamin C | 15mg | 17% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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