Seafood Stock Recipes

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.

Steps:

• Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add onions, leeks, celery, fennel, and garlic. Cook, stirring, until softened but not browned, about 8 minutes.
• Add herbes d'Provence, lavender, tarragon, orange zest, chiles, saffron, bay leaves, tomato paste, tomatoes, shrimp, and fish. Cook, stirring occasionally, for 20 minutes.
• Stir in wine and let simmer until wine is reduced by half, about 8 minutes. Add stock and let simmer until flavorful, about 1 1/2 hours. Strain mixture through a fine-mesh sieve set over a large bowl, pressing down on solids to extract liquid. Season with salt.

Steps:

• Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
• When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

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.

Steps:

• In a stock pot heat olive oil. Add shells and cook till they turn pink up to 10 minutes to intensify the flavor.
• Add remaining ingredients except the water.
• Cover and cook for about 10 minutes the longer you can draw this process out, the more of the natural juices of the scraps will be released. This is awesome flavoring. Add just a pinch of salt to speed the process.
• Cover with water bring just to a boil: lower heat to simmer for 20 minutes.
• Strain into a container extracting out all the goodness from the scraps.
• Cool completely and freeze or use as you like.

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).

Steps:

• Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.