SOPHIA'S HOMEMADE SEAFOOD STOCK RECIPE | ALLRECIPES
This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.
Provided by Sophia Del Carmen
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Total Time 5 hours 10 minutes
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Yield 10 servings
Number Of Ingredients 13
Steps:
- Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
- Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
- Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.
Nutrition Facts : Calories 124.7 calories, CarbohydrateContent 9.2 g, CholesterolContent 21.9 mg, FatContent 4.5 g, FiberContent 2.8 g, ProteinContent 12.3 g, SaturatedFatContent 0.6 g, SodiumContent 199.5 mg, SugarContent 4.3 g
4-INGREDIENT SEAFOOD STOCK RECIPE - FOOD.COM
This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place all ingredients in a stock pot or a large saucepan.
- Pour over enough COLD water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan.
- The pot may be covered or set a lid askew on it.
- Strain, cool and refrigerate until needed.
- If you are short on time, using a stock simmered for just 20-30 minutes is still better than using just water in any recipe calling for seafood stock.
- If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).
Nutrition Facts : Calories 56.3, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 35.8, CarbohydrateContent 13.3, FiberContent 2.2, SugarContent 5.5, ProteinContent 1.5
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