Main Ingredients:

8 cups cold water
1 medium onion, quartered
1 rib celery, coarsely chopped
1 clove garlic, halved
1-1/2 to
2 lbs. seafood trimmings

Cooking Preparation of the Recipe:

Add all ingredients to a pot. Bring to a boil, reduce heat, and simmer 4 to 8 hours adding additional water to keep trimmings covered. Strain.
Seafood stock can be refrigerated 2 to 3 days or frozen for several months. (Any variety or combination of seafood trimmings can be used to make the stock--e.g., fish bones, crab shells, crawfish heads and claws, shrimp heads and shells. But never use fish skin, and NEVER let the stock boil while cooking as it will become bitter.)

Browse by categories