Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Seafood Stock Recipe
    Lost? Site Map

    Seafood Stock

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Hey Jude's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    quart

    Units: US | Metric

    • 1 medium onion, unpeeled and quartered
    • 1 clove garlic, unpeeled and quartered
    • 1 celery rib
    • 1 1/2-2 lbs rinsed shrimp shells (and/or heads) or 1 1/2-2 lbs crawfish shells (and/or heads) or 1 1/2-2 lbs crab shells or 1 1/2-2 lbs rinsed fish bones (heads and gills removed) or 1 1/2-2 lbs oyster liquor (or any combination of these)

    Directions:

    1. 1
      Place all ingredients in a stock pot or a large saucepan.
    2. 2
      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.
    3. 3
      The pot may be covered or set a lid askew on it.
    4. 4
      Strain, cool and refrigerate until needed.
    5. 5
      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.
    6. 6
      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).

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Seafood Stock

    Serving Size: 1 (153 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 56.2
     
    Calories from Fat 1
    71%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 35.8 mg
    1%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.4 g
    21%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    shrimp shells

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes