So seafood stock is a pretty basic recipe, but like most things, I learned this skill from JT (with a lil' help from his man Bry, and our girl Velma). This recipe was in high demand over the weekend, so I am putting it out there. Plus, as mentioned, the chowdah always makes it to the next level if you have homemade stock.
For some reason this whole experience was originally sort of intimidating to me. But as JT told me, it's so simple. It's actually absurdly simple because you don't need to peel, cut, or do anything with the vegetables. It just all goes in the pot! Then simmer for a long time. Easy. Probably not the right content for JT's advanced friends!!
Seafood Stock
Compile assorted seafood items such as: crab shells, lobster shells, shrimp tails/peels, etc. You want like a big full bag.
Roasted assorted vegetables such as:
Celery-the whole thing
Onion-unpeeled, just halved or quartered
Carrot -several if you have them around
Garlic - a whole bulb
Simmer the shells, fish items until it starts to bubble, but not boil. After about an hour, you can add the remainder of the items, roasted vegetables/spices, wine, etc. Every once in awhile you might need to take some foam off the top. Once you add in all the rest, this should should simmer, not boil, for about 4 hours. You might need to add in more water along the way....like 2-3 times. Then once you are all set, strain the items. Then use or freeze. And make Clam Chowdah!
If you have any questions, post them in comments, and perhaps JT will help you out!
JT - a question from my sister, "I thought seafood didn't take as long as meat stocks to cook- am I wrong?"
ReplyDeleteMarti: I find that if you are making a seafood stock from any of the crustaceans you don't have to worry about the length you cook them. But it is generally true that the longer you cook stock from chicken or beef, the better the stock. You can also get a good stock from the shelled water beasts in less time.
ReplyDeletei am also wondering if she is thinking about fish stock, where if you over cook it, the stock becomes cloudy (although still perfectly safe and tasty) since the bones of fish are slightly different from the shells of shellfish.
so yes, 4 hours is good for shell fish. Turkey/chicken and beef stock i will let simmer all day (until the bones become brittle, which means all the goodness from the bones has come out).
i think the only other thing i would add is that i like to start my stocks off with cold water, but this is really only important for non-shellfish stock.
Also, stock really is a kitchen sink kind of recipe, if you have stuff that is still viable, but sort of left hanging out by itself and isn't enough for a full meal, feel free to throw it in the pot! some stuff might bot work, but stock really is a good way to clean out the fridge!