Pat's Easy Seafood Stock

Recipe by Bone Man
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
  • 4
    ounces imitation crabmeat (optional)
  • 15
    ounces chicken stock, canned
  • 15
    ounces vegetable stock, canned
  • 2
    cups water
  • 3
    celery ribs, chopped
  • 4
    large carrots, unpeeled, ends trimmed and, chopped
  • 1
    medium onion, peeled and chopped
  • 12
    cup fresh parsley, chopped
  • 12
    teaspoon white pepper
  • 4
    cups shrimp shells (from at least one-pound of uncooked shrimp) or 4 cups lobster shells (from at least one-pound of uncooked shrimp)
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DIRECTIONS

  • 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.
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