4 Ingredient Seafood Stock Recipes

4-INGREDIENT SEAFOOD STOCK

Steps:

• 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).

SOPHIA'S HOMEMADE SEAFOOD STOCK

Steps:

• Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
• Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
• Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

SEAFOOD STOCK

Steps:

• Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
• Add the garlic and cook 2 more minutes.
• Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.
• Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SEAFOOD STOCK

Steps:

• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

PAT'S EASY SEAFOOD STOCK

Steps:

• 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.