Seafood Stock

Making stock is a pretty simple process and the results you get are just fantastic

Seafood stock is no exception.  Adding this to seafood soups or sauces will elevate your meal to a whole new level

So let’s get started

I’m using 2 whole lobsters and 1 pound of shrimp to make our Seafood Fra Diavolo

I will use the shells from the lobster and shrimp to make a stock that will not only enhance this dish but many others

I’m going to remove the tails and leave them in their shells, I removed the claw meat and placed the claw shells and heads in a pot

Next let’s peel the shrimp

Pull the tail section off

Then the shell around the main body

Place the shrimp shells into the pot with the lobster shells

 

Next up we will use 1 onion, 1 celery stalk, 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper, 2 bay leaves and some parsley

Give your onion and celery a chop (no need to peel the onion, everything but the liquid will be discarded)

Place all of the ingredients into the pot and cover with at least 4 quarts of cold water

Bring this to a rapid boil, then reduce heat and simmer for at least 2 hours, or until reduced by half

Strain the solids and discard

 

I like to then strain the liquid through cheesecloth a couple times to catch any grit or sand that might have been on the shells

And there you have it

A delicious and easy seafood stock you can use in many different applications

Enjoy!!!

© Simply Sundays 2016
All rights reserved