4 hrs 15 mins
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.
My Private Note
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)
- 1Place all ingredients in a stock pot or a large saucepan.
- 2Pour 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.
- 3The pot may be covered or set a lid askew on it.
- 4Strain, cool and refrigerate until needed.
- 5If 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.
- 6If 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).
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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
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 35.8 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 2.2 g
- Sugars 5.4 g
- Protein 1.4 g
The following items or measurements are not included: