SEAFOOD STOCK
Provided by Ina Garten
Time 1h35m
Yield about 1 quart
Number Of Ingredients 11
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.
SHRIMP STOCK
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Provided by TRB
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g
SOPHIA'S HOMEMADE SEAFOOD STOCK
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
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
SEAFOOD STOCK
Provided by Ina Garten
Time 1h30m
Yield 1 quart
Number Of Ingredients 10
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.
SHELLFISH STOCK
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 14
Steps:
- Heat an 8-quart stockpot over high heat for about 2 minutes. Add the olive oil and lobster and saute until the shells turn bright red.
- Remove the pan from the heat, add the Cognac, then return to the heat and allow the alcohol to burn off, about 15 to 20 seconds. Add the tomatoes and tomato paste and stir. Add the remaining ingredients and cover with cold water.
- Bring to a boil over high heat, skim, and reduce the heat. Simmer gently for 1 to 1 1/2 hours. Cool slightly and strain through a fine sieve. The stock will keep for 2 to 3 days in the refrigerator, or freeze in 1-cup batches.
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HOMEMADE SEAFOOD STOCK RECIPE (USING SEAFOOD SHELLS)
From eatingrichly.com
4.2/5 (6)Total Time 1 hr 50 minsServings 8Calories 138 per serving
- Heat oven to 450 degrees. Place shells in a baking pan and roast for 5-8 minutes, until they begin to turn golden.
- Place shells in a large stockpot, cover with water no more than half an inch above the level of the shells. Add onion, carrots and garlic.
- Heat on high until small bubbles rise to the surface. Reduce heat to medium and cook for one hour. From time to time remove any scum (gray bubbly foam that stays on the surface) by scooping it off with a spoon.
- After one hour, add wine, tomato paste, rosemary, parsley, bay leaf and peppercorns. Cook for another 30 minutes.
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