4-INGREDIENT SEAFOOD STOCK
This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Provided by Hey Jude
Categories Stocks
Time 4h15m
Yield 1 quart
Number Of Ingredients 4
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).
Nutrition Facts : Calories 56.3, Fat 0.2, SaturatedFat 0.1, Sodium 35.8, Carbohydrate 13.3, Fiber 2.2, Sugar 5.5, Protein 1.5
FISH STOCK
I had prawn shells and fish heads left over once, I thought it was such a shame to throw it all out. So I came up with this recipe. You can freeze it in small portions to use when you want. Fish trimmings can be skins, heads, tails, whole fish, shells of lobster,crayfish, prawns and mussels.
Provided by Tisme
Categories < 60 Mins
Time 1h
Yield 1 litre
Number Of Ingredients 9
Steps:
- Cut the vegetables into even size pieces. No need to be exact for this one.
- Place in large pan with the fish trimmings and cover with 1.2 litres of water. Wash the parsley thyme and bay leaves and place in the pan with the peppercorns and garlic.
- Bring pan to boil over a low heat, reduce heat and simmer for 30 minutes. It help to skim the stock a few times during cooking. (Do not cook the stock for longer than 30 minutes at this stage, as I have noticed the stock becomes a little bitter).
- Strain stock through a fine sieve, making sure that no bones get into the stock. (I sieve a few times over to make sure).
- Return the strained stock to a clean pan and boil for 10-15 minutes. (This step helps the stock to reduce a little and become more intense in flavour).
- Cool stock and freeze stock in small portions for use when required.
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.
SEAFOOD STOCK
Make and share this Seafood Stock recipe from Food.com.
Provided by Heather U.
Categories Stocks
Time 1h50m
Yield 1 quart
Number Of Ingredients 12
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.
Nutrition Facts : Calories 621.5, Fat 28.4, SaturatedFat 4.1, Sodium 7909.4, Carbohydrate 68.9, Fiber 15.3, Sugar 33.4, Protein 10.1
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
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