Pats Easy Seafood Stock Recipes

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PAT'S EASY SEAFOOD STOCK



Pat's Easy Seafood Stock image

This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? You will want to drink this stock right away when you smell the ambiance of its excellent aroma! It needs no additional salt as the bouillon provides more than enough. Having this stock available in your freezer will make your life EASIER and your recipes BETTER. Enjoy!

Provided by Bone Man

Categories     Stocks

Time 1h

Yield 3 pints

Number Of Ingredients 11

4 ounces imitation crabmeat (optional)
15 ounces chicken stock, canned
15 ounces vegetable stock, canned
2 cups water
1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
3 celery ribs, chopped
4 large carrots, unpeeled, ends trimmed and, chopped
1 medium onion, peeled and chopped
1/2 cup fresh parsley, chopped
1/2 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)

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.

Nutrition Facts : Calories 121.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.5, Sodium 680.7, Carbohydrate 20.4, Fiber 4.3, Sugar 9.3, Protein 5.8

SEAFOOD STOCK



Seafood Stock image

Provided by Ina Garten

Time 1h35m

Yield about 1 quart

Number Of Ingredients 11

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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.

SOPHIA'S HOMEMADE SEAFOOD STOCK



Sophia's Homemade Seafood Stock image

This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.

Provided by Sophia Del Carmen

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 5h10m

Yield 10

Number Of Ingredients 13

1 tablespoon olive oil
2 large onions, coarsely chopped
1 bunch celery, coarsely chopped
4 large carrots, coarsely chopped
2 large green bell peppers, coarsely chopped
1 bunch fresh cilantro
½ bunch fresh oregano
2 bay leaves
3 ½ (1 liter) bottles water
½ pound fish parts (such as bones, spine, and tail)
2 large fish heads
2 cups clam juice
1 teaspoon whole black peppercorns

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.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 9.2 g, Cholesterol 21.9 mg, Fat 4.5 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 0.6 g, Sodium 199.5 mg, Sugar 4.3 g

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