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American cuisine
Easy

Classic Seafood Stock

Classic Seafood Stock
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Make your own seafood stock with the shells from shrimp and mussels. Making seafood stock is similar to making chicken stock; it takes time and attention, and the final result makes it worth the effort. Best to do on a weekend afternoon. Make a big batch and freeze what you don’t need!

Recipe
PRE TIME: 15 min
COOKING TIME: 30 min
TOTAL TIME: 45 min
4 SERVING
Ingredients:
  • 1 lb. Fish trim
  • 1 lb. Shrimp shells
  • 12 tbsp. Olive oil
  • 1 cup Onion
  • 1/2 cup Bell peppers
  • 1/2 cup Celery
  • 3 cloves Garlic
  • 2 sprigs Thyme
  • 10 sprigs Parsley stems
  • 1 tsp. Black pepper
  • 2 pc. Bay leaves
  • 2/3 lb. Mussels, optional
  • 1/2 cup White wine
  • 4 qt. Water
Directions:
Step 1
Step 1
1
Preheat oven to 400°F/200°C.
Step 2
Step 2
2
Roast shrimp shells and fish trim until the shells and fish are golden brown, 8-10 minutes.
Step 3
Step 3
3
Heat a large stockpot over medium-high heat. Add olive oil and cook onions for 2 minutes. Reduce heat to medium and add remaining vegetables. Cook until golden brown, 6-8 minutes. Add roasted seafood/fish/mussels and cook together 4-5 more minutes. Deglaze with white wine, add herbs, pepper, and water.
Step 4
Step 4
4
Cook for 15-20 minutes, skimming the top with a ladle to remove any foam. Strain stock through a mesh colander.
Step 5
Step 5
5
Cool and reserve or use immediately.
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