SHELLFISH STOCK RECIPE RECIPES
SHELLFISH STOCK RECIPE | MYRECIPES
Next time you make lobster, save the shells to prepare this stock. You can also make it with an equivalent quantity of crab shells, or use a combination of crab and lobster shells. For a less expensive option, use shrimp shells. Straining the stock twice makes for a smooth, clean-tasting final product.
Provided by Steven Shaw
Yield 10 cups (serving size: 1 cup)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°.
- Arrange shells in an even layer in a shallow roasting pan. Bake at 450° for 30 minutes or until toasted.
- Transfer shells to an 8-quart stockpot. Add celery, fennel, carrot, tomato paste, and onions to pot; stir well to combine. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 4 hours, skimming surface occasionally.
- Strain stock through a sieve into a large bowl; discard solids. Strain again through a paper towel-lined sieve. Cool the stock to room temperature. Cover and chill stock. Refrigerate stock in an airtight container for up to 2 days, or freeze for up to 3 months.
Nutrition Facts : Calories 9 calories, CarbohydrateContent 0.8 g, CholesterolContent 4 mg, FatContent 0.1 g, FiberContent 0.2 g, ProteinContent 1.3 g, SodiumContent 35 mg
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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