Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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Basic Seafood Stock
Cookbook
Yield : To make 1 quart of Basic Stock
Ingredients
- About 2 quarts cold water
- Vegetable trimmings from the recipe(s) you are serving,
- or
- 1 medium onion, unpeeled and quartered
- 1 large clove garlic, unpeeled and quartered
- 1 rib celery
- 1½ to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2½ to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these.
Directions
Always start with cold water—enough to cover the other stock ingredients. 1 Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)
Notes
(You can also substitute oyster liquor for all or part of seafood stock called for in a recipe.)
© 1984 Paul Prudhomme
Note from Cookstr's Editors
Nutritional information is based on 8 servings.
Nutritional Information
Nutrients per serving
3 kcal
0 % daily value
0 % daily value
0 % daily value
24 mg
1 mg
1 g
0 g
0 g
0 g
4 mg
6 mg
0 g
0 g
0 % daily value
