4-Ingredient Seafood Stock

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READY IN: 4hrs 15mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium onion, unpeeled and quartered
  • 1
    clove garlic, unpeeled and quartered
  • 1 12 - 2
    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)
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DIRECTIONS

  • 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).
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