Seafood Stock

Cuisine: American

Category: seafood

Servings: 4


8 cups cold water
1 medium onion, quartered
1 rib celery, coarsely chopped
1 clove garlic, halved
1-1/2 to
2 lbs. seafood trimmings


Add all ingredients to a pot. Bring to a boil, reduce heat, and simmer 4 to 8 hours adding additional water to keep trimmings covered. Strain. Seafood stock can be refrigerated 2 to 3 days or frozen for several months. (Any variety or combination of seafood trimmings can be used to make the stock--e.g., fish bones, crab shells, crawfish heads and claws, shrimp heads and shells. But never use fish skin, and NEVER let the stock boil while cooking as it will become bitter.)

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