Seafood Stock

1. 1

   Place all ingredients in a stock pot or a large saucepan.

2. 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. 3

   The pot may be covered or set a lid askew on it.

4. 4

   Strain, cool and refrigerate until needed.

5. 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. 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.