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Seafood Stock PDF Print E-mail

A good seafood stock is the key ingredient in a seafood stew or seafood risotto.

  1. Shells from some shellfish (crabs, shrimp, lobster, etc.) You can freeze these from previous meals to use in your stock.
  2. Onion
  3. Garlic
  4. Fennel
  5. Celery
  6. Carrots

Chop the onion, celery, carrots, and fennel. Heat some olive oil in a stock pot and add the vegetables. Cook for about ten minutes until soft. Mince the garlic and add to the post. Cook for another minute. Add the seafood shells and about two quarts of water. Bring to a boil and then reduce to a simmer.

Let the stock simmer for at least an hour or until the liquid has reduced by about half. Strain.