Seafood Stock
For Shrimp
About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds
of shrimp
For Fish
6 pounds lean fish bones, heads, etc.
For Crabs
3 pounds crabs, broken in half (Blue crabs
preferred but any hard shell crab will do
- 8 quarts cold water
- White Mirepoix:
- 4
ounces onions, diced
- 4
ounces leeks, white portion only, washed well, trimmed and chopped
- 4
ounces celery, diced
- 4
ounces parsnips, chopped
- 1 whole head garlic, cut in half horizontally
- 4 bay leaves
- Sachet d'epices:
- 3
or 4 parsley stems, chopped
- 4
bay leaves
- 1/2
teaspoon dried basil leaves
- 1/2
teaspoon dried oregano leaves
- 1/2
teaspoon dried tarragon leaves
- 1/2
teaspoon dried thyme leaves
- 1/2
teaspoon cracked black peppercorns
- The
above ingredients are placed into a 4" square of cheesecloth and tied
into a sack.
Combine all the
ingredients in a large stock pot and bring to a boil over high heat. Reduce heat
and simmer for 1 hour, skimming if necessary. Strain through a china cap layered
with cheesecloth, and discard the remainder. Cool the stock in an ice-water
bath, transfer to a storage container and refrigerate overnight. The next day,
skim off any fat that has risen to the top. Freeze any leftovers.
Nothing so
fortifies a friendship as a belief on the part of one friend that he is superior
to the other.