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Basic Seafood Stock

Makes about 1 quart

10 to 12 cups Shrimp, crawfish or crab shells (or 1½ 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

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