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Categories:Viewed: 54 - Published at: 3 years ago
Ingredients
- About 2 quarts cold water
- Vegetable trimmings from the recipe(s) you are serving,
- or
- 1 medium onion, unpeeled and quartered
- 1 large clove garlic, unpeeled and quartered
- 1 rib celery
- 1 1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these.
Method
- Always start with cold waterenough to cover the other stock ingredients.
- 1 Place all ingredients in a stock pot or a large saucepan.
- Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan.
- The pot may be uncovered or set a lid on it askew.
- Strain, cool and refrigerate until ready to use.
- (Note: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)
