Seafood Stock

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 1 medium onion, unpeeled and quartered
• 1 clove garlic, unpeeled and quartered
• 1 celery rib
• 1 1/2-2 lbs rinsed shrimp shells (and/or heads) or 1 1/2-2 lbs crawfish shells (and/or heads) or 1 1/2-2 lbs crab shells or 1 1/2-2 lbs rinsed fish bones (heads and gills removed) or 1 1/2-2 lbs oyster liquor (or any combination of these)

Recipe

• 1 place all ingredients in a stock pot or a large saucepan.
• 2 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.
• 3 the pot may be covered or set a lid askew on it.
• 4 strain, cool and refrigerate until needed.
• 5 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.
• 6 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).