Basic Seafood Stock
from the kitchen of Chef Paul Prudhomme
Makes about 1 quart
10-12 cups Shrimp, crawfish or crab shells (or 1-1/2 to 2 pounds fish carcasses with heads and gills removed)
2 quarts cold water (or enough to cover ingredients)
how to prepare
Place shells in stockpot or heavy saucepan and cover with cold water. Bring water to a boil over high heat. Reduce heat to low and simmer about 30 minutes.
Strain, cool and refrigerate until ready to use. Freeze for longer storage.
Copyright © 2011 by Paul Prudhomme