How do you make seafood stock ?!


Question: Will use it for paella.


Answers: Will use it for paella.

Seafood Stock

2 tablespoons olive oil
1 lb shrimp shells, shells from 1 pound large shrimp
2 cups yellow onions, chopped (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
10 sprigs fresh thyme, including stems

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.

http://www.recipezaar.com/246374
(*-*)

Boil the shells and bones of fish for an hour or so, adding water as needed, then strain the water through a very fine mesh strainer. Discard the shells and bones, the water is the stock.

As Grinz said but I would add in some other flavourings - pepper (no salt - there should be enough in the shells, etc), shallots and a bouquet garni for white meat - just to pep it up a bit.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources