SEAFOOD STOCK
Provided by Ina Garten
Time 1h35m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
SEAFOOD STOCK
Provided by Ina Garten
Time 1h30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
- Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
PAT'S EASY SEAFOOD STOCK
This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? You will want to drink this stock right away when you smell the ambiance of its excellent aroma! It needs no additional salt as the bouillon provides more than enough. Having this stock available in your freezer will make your life EASIER and your recipes BETTER. Enjoy!
Provided by Bone Man
Categories Stocks
Time 1h
Yield 3 pints
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large cooking pot and bring to a boil, covered.
- Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
- Strain the solids from the stock using a colander in a large bowl. Discard the solids.
- After the stock cools, store it as you wish in your freezer until it is needed.
Nutrition Facts : Calories 121.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.5, Sodium 680.7, Carbohydrate 20.4, Fiber 4.3, Sugar 9.3, Protein 5.8
SEAFOOD STOCK
Make and share this Seafood Stock recipe from Food.com.
Provided by Heather U.
Categories Stocks
Time 1h50m
Yield 1 quart
Number Of Ingredients 12
Steps:
- Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
- Add the garlic and cook 2 more minutes.
- Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.
- Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.
Nutrition Facts : Calories 621.5, Fat 28.4, SaturatedFat 4.1, Sodium 7909.4, Carbohydrate 68.9, Fiber 15.3, Sugar 33.4, Protein 10.1
4-INGREDIENT SEAFOOD STOCK
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.
Provided by Hey Jude
Categories Stocks
Time 4h15m
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, Fat 0.2, SaturatedFat 0.1, Sodium 35.8, Carbohydrate 13.3, Fiber 2.2, Sugar 5.5, Protein 1.5
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EASY HOMEMADE SEAFOOD STOCK RECIPE | FOODAL
From foodal.com
Cuisine StockTotal Time 1 hr 25 minsCategory SeafoodCalories 89 per serving
- Break up larger pieces of shell by placing in a resealable bag and hitting with a meat mallet or rolling pin. You can use whole shrimp shells, so don’t add those to the bag.
- Add oil to a stockpot over medium heat. Add shells, onions, carrots, and celery. Saute for 15 minutes, or until lightly browned.
- Stir in garlic and cook for another 2 minutes. Add 2 1/2 quarts of water, tomato paste, white wine, bay leaf, thyme, black pepper, and salt. Bring the mixture to a boil, then reduce to a simmer and continue to cook for 1 hour.
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