Seafoodstock Recipes

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 GUMBO STOCK

Steps:

• Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
• In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
• Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
• Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

SEAFOOD STOCK

Steps:

• Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add onions, leeks, celery, fennel, and garlic. Cook, stirring, until softened but not browned, about 8 minutes.
• Add herbes d'Provence, lavender, tarragon, orange zest, chiles, saffron, bay leaves, tomato paste, tomatoes, shrimp, and fish. Cook, stirring occasionally, for 20 minutes.
• Stir in wine and let simmer until wine is reduced by half, about 8 minutes. Add stock and let simmer until flavorful, about 1 1/2 hours. Strain mixture through a fine-mesh sieve set over a large bowl, pressing down on solids to extract liquid. Season with salt.

SEAFOOD STOCK

Steps:

• Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
• Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.

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).

SHRIMP STOCK

Steps:

• Bring water to a boil in a large saucepan. Add shrimp and cook 3 minutes. Drain, reserving liquid. Put shrimp in a bowl of ice water for 5 minutes. Shell the shrimp, reserving shells. Set aside shrimp for the risotto.
• Heat oil in the saucepan over medium heat. Add the carrot, onion, celery, tomato and garlic. Cook 3 minutes. Add shrimp shells and cook 3 minutes more.
• Add the wine. Simmer 2 minutes.
• Add the shrimp cooking liquid. Bring to a boil. Reduce heat and simmer 30 minutes. Strain. Chop the reserved shrimp for use in the risotto recipe.