SEAFOOD STOCK
The vegetables in here are what I use, and are open to substitution: The only ones you really need are the onions (or leeks), and celery. I also think fennel adds a lot here. If you can't find it, add fennel seeds, or even a shot of ouzo or other anise-flavored liqueur. Use any seafood you have available.
Provided by Hank Shaw
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large stockpot and sauté the vegetables over high heat for 5 minutes, stirring often, until the onions are translucent. If you are using fresh mushrooms, add them, too. Add the tomato paste, stir well and cook over medium heat for another 2 or 3 minutes, until it darkens.
- Add the shells and bodies and bones and smash them all with a potato masher. If you are using dried mushrooms, add them here. Mix well to coat with the tomato paste and to disperse everything. Cook for another 2 to 3 minutes, stirring a couple times.
- Add the white wine, bay leaves, peppercorns and parsley and bring to a boil. Let this cook for a minute or two, then pour in enough cold water to cover everything by about an inch; normally this is about 10 cups. Let this simmer very gently for between 30 and 45 minutes. Add salt to taste.
- Turn off the heat. Set up another large pot or bowl and put a fine-meshed strainer over it. Line the strainer with a plain paper towel or cheesecloth and ladle the stock through this set-up into the large pot or bowls. Do not try to get the last dregs of stock, as this will be full of debris. Discard the shells, etc.
- Let the stock cool for 15 to 30 minutes, then use or pour into quart jars. The stock will keep for a week in the fridge. It will freeze well for 6 months, but after that it deteriorates rapidly.
Nutrition Facts : Calories 192 kcal, Carbohydrate 13 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 97 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SEAFOOD STOCK
This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add onions, leeks, celery, fennel, and garlic. Cook, stirring, until softened but not browned, about 8 minutes.
- Add herbes d'Provence, lavender, tarragon, orange zest, chiles, saffron, bay leaves, tomato paste, tomatoes, shrimp, and fish. Cook, stirring occasionally, for 20 minutes.
- Stir in wine and let simmer until wine is reduced by half, about 8 minutes. Add stock and let simmer until flavorful, about 1 1/2 hours. Strain mixture through a fine-mesh sieve set over a large bowl, pressing down on solids to extract liquid. Season with salt.
4-INGREDIENT SEAFOOD STOCK
This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Provided by Hey Jude
Categories Stocks
Time 4h15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place all ingredients in a stock pot or a large saucepan.
- 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.
- The pot may be covered or set a lid askew on it.
- Strain, cool and refrigerate until needed.
- 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.
- 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).
Nutrition Facts : Calories 56.3, Fat 0.2, SaturatedFat 0.1, Sodium 35.8, Carbohydrate 13.3, Fiber 2.2, Sugar 5.5, Protein 1.5
SEAFOOD STOCK
Provided by Ina Garten
Time 1h35m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or 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. You can make up the difference with water or wine if you need to.
SHRIMP STOCK
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Provided by TRB
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g
PAT'S EASY SEAFOOD STOCK
This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? You will want to drink this stock right away when you smell the ambiance of its excellent aroma! It needs no additional salt as the bouillon provides more than enough. Having this stock available in your freezer will make your life EASIER and your recipes BETTER. Enjoy!
Provided by Bone Man
Categories Stocks
Time 1h
Yield 3 pints
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large cooking pot and bring to a boil, covered.
- Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
- Strain the solids from the stock using a colander in a large bowl. Discard the solids.
- After the stock cools, store it as you wish in your freezer until it is needed.
Nutrition Facts : Calories 121.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.5, Sodium 680.7, Carbohydrate 20.4, Fiber 4.3, Sugar 9.3, Protein 5.8
STRONG FISH STOCK
This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 13
Steps:
- 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
- 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
- 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
TRADITIONAL FISH STOCK
This stock is even easier to put together than Strong Fish Stock. It does not require fish heads, only the bones of flat fish - sole, founder, halibut, or turbot - and it doesn't call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 11
Steps:
- 1. In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won't need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, then reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
- 2. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes.
- 3. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
- For equipment, you will need a 7- to 8-quart stockpot, a ladle, and a fine-mesh strainer.
More about "4 ingredient seafood stock"
SEAFOOD STOCK RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (1)Calories 107 per servingCategory Soup
- Pour the olive oil into a large pot and set over medium high heat. Stir in the onions, carrots, celery, and shrimp. After 5 minutes, add the garlic, turn down the heat to medium, and cook for another 10 minutes, stirring occasionally.
- Deglaze the pan by pouring white wine onto the bottom of the pot. Scrape off the flavorful cooked bits of food, called a fond, with a wooden turner.
- Stir in the water and spices, then increase the heat to medium high and cover with a lid. Bring to a boil, then reduce the heat to a simmer and cook for one hour.
STOCK SEAFOOD ALL NATURAL (PACK OF 12) - AMAZON.CA
SEAFOOD STOCK (HOW TO MAKE SEAFOOD STOCK) | ITS YUMMI
From itsyummi.com
SEAFOOD STOCK - SHELLFISH STOCK USING SHRIMP, LOBSTER, OR CRAB …
From champagne-tastes.com
SEAFOOD STOCK RECIPE
From free-recipes.co.uk
INGREDIENT SEAFOOD STOCK ILLUSTRATIONS – 15,183 INGREDIENT SEAFOOD ...
From dreamstime.com
CONCENTRATED SEAFOOD STOCK | BON APPéTIT
From bonappetit.com
STOCK SEAFOOD (PACK OF 6) : AMAZON.CA: GROCERY & GOURMET FOOD
SEAFOOD STOCK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY HOMEMADE SEAFOOD STOCK RECIPE | FOODAL
From foodal.com
4 TYPES OF BASIC STOCK USED IN COOKING: INGREDIENTS AND …
From setupmyhotel.com
RECIPE INGREDIENTS › SEAFOOD STOCK - CAMELLIA BRAND
From camelliabrand.com
CREAMY SEAFOOD CHOWDER WITH HOMEMADE SEAFOOD STOCK | ITS …
From itsyummi.com
HOMEMADE SEAFOOD STOCK - BURRATA AND BUBBLES
From burrataandbubbles.com
HOMEMADE SEAFOOD STOCK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPES WITH SEAFOOD STOCK : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SEAFOOD STOCK | MORE THAN GOURMET GOLD - THE SPICE HOUSE
From thespicehouse.com
SEAFOOD STOCK | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SEAFOOD STOCK | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE SHELLFISH STOCK | RECIPE | RECIPES, STOCK RECIPES, …
From pinterest.ca
SEAFOOD STOCK RECIPE - ANN'S ENTITLED LIFE
From annsentitledlife.com
HOMEMADE FISH STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST COOKING WITH SEAFOOD STOCK RECIPES - YUMMLY
From yummly.com
KITCHEN BASICS® ORIGINAL SEAFOOD STOCK - MCCORMICK
From mccormick.com
BASIC SEAFOOD STOCK | COOKSTR.COM
From cookstr.com
SEAFOOD STOCK, MADE THE SIMPLE WAY… - LOST IN A POT
From lostinapot.com
HOMEMADE SEAFOOD STOCK RECIPE! - WELL SEASONED STUDIO
From wellseasonedstudio.com
8 4 INGREDIENTS - SEAFOOD IDEAS | 4 INGREDIENTS, INGREDIENTS, RECIPES
From pinterest.com
SEAFOOD STOCK: VIDEO AND 12 RECIPES - RECIPELAND.COM
From recipeland.com
43,970 INGREDIENT SHELLFISH PHOTOS - FREE & ROYALTY-FREE STOCK …
From dreamstime.com
SHELLFISH STOCK | TWO SISTERS RECIPE COLLECTION
From twosistersrecipes.net
SHELLFISH STOCK – INGREDIENTS – COOKING 4 CHARLIE
From cooking4charlie.com
SWANSON SEAFOOD STOCK, 32 OZ. - WALMART.COM
From walmart.com
SEAFOOD STOCK RECIPE - KATIE BUTTON | FOOD & WINE
From foodandwine.com
5,119 SHELLFISH INGREDIENTS PHOTOS - FREE & ROYALTY-FREE STOCK …
From dreamstime.com
SEAFOOD STOCK RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KITCHEN BASICS: SEAFOOD STOCK RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BASIC SEAFOOD STOCK | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
HOMEMADE SEAFOOD STOCK RECIPE (USING SEAFOOD SHELLS)
From eatingrichly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love