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Seafood Stock
Category: Sauce/Gravy / Main Ing: Seafood
Yield: 2 Quart
| Reserved Shells From 3# Heads And |
1 Large Onion, Halved |
| -All, Reserved Shells From Shrimp |
6 Peppercorns, Whole Black |
| 2.5 Qts Water |
1 Bay Leaf |
| 2 Carrot, Halved |
3 Sprigs Fresh Parsley |
| 2 Stalks Celery W/ Leaves, Halved |
3 Small Crabs, Cooked, Cut In Halve |
I recommend you make the stock from scratch, start it first while you prepare the rest of the feast. Roux is key and it takes a while so take your time and enjoy the smell. After all cooking is all about entertaining.
Combine all the ingredients in a
Dutch oven and bring to boil over high heat. Reduce heat and simmer 2 hours.
Pour mixture through wire mesh strainer into a container, discard solids. Yields 1.5 quarts.
Substitute...Not recommended, but if your in a hurry. If you use, cut back on the salt in the recipe.
2 tbsp fish flavored bouillon granules
1.5 qts water
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