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    You are in: Home / Recipes / Pat's Easy Seafood Stock Recipe
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    Pat's Easy Seafood Stock

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Bone Man's Note:

    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!

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    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a large cooking pot and bring to a boil, covered.
    2. 2
      Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
    3. 3
      Strain the solids from the stock using a colander in a large bowl. Discard the solids.
    4. 4
      After the stock cools, store it as you wish in your freezer until it is needed.

    Ratings & Reviews:

    • on August 16, 2008

      15

      This is probably the worst recipe for seafood stock I have ever seen CANNED!!! The sodium alone will get you. If you are really inclined to try this recipe please use organic stock in the box and measure out 15 ounces. That may help a little and personally I would use organic seafood stock rather than chicken and omit the bouillon completely.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pat's Easy Seafood Stock

    Serving Size: 1 (1567 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 121.4
     
    Calories from Fat 21
    17%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 4.5 mg
    1%
    Sodium 680.7 mg
    28%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 4.2 g
    17%
    Sugars 9.3 g
    37%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    vegetable stock

    shrimp shells

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