4-INGREDIENT SEAFOOD STOCK
This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
Provided by Hey Jude
Categories Stocks
Time 4h15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place all ingredients in a stock pot or a large saucepan.
- Pour over enough COLD water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan.
- The pot may be covered or set a lid askew on it.
- Strain, cool and refrigerate until needed.
- If you are short on time, using a stock simmered for just 20-30 minutes is still better than using just water in any recipe calling for seafood stock.
- If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).
Nutrition Facts : Calories 56.3, Fat 0.2, SaturatedFat 0.1, Sodium 35.8, Carbohydrate 13.3, Fiber 2.2, Sugar 5.5, Protein 1.5
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Butterfly Nail's
[email protected]This stock is a great way to add a touch of elegance to your seafood dishes. It's perfect for special occasions or everyday meals.
Ricardo Wilkinson
[email protected]I love that this recipe is so simple to follow. I'm not a very experienced cook, but I was able to make this stock with ease.
Qasim Rahimi
[email protected]This stock is a great way to use up leftover seafood scraps. It's also a great way to add flavor to your favorite seafood dishes.
Anjae Longstreet
[email protected]I've been using this recipe for years and it never disappoints. It's the perfect way to add flavor to my seafood dishes.
Tahir Prince19
[email protected]This is a great recipe for a flavorful and easy-to-make seafood stock. I highly recommend it!
Mohammad Redwan
[email protected]I love this stock! It's so flavorful and versatile. I've used it in soups, stews, and even as a marinade for grilled seafood.
Joel Lewis
[email protected]This stock is a great way to add flavor to your seafood dishes. It's easy to make and it can be used in a variety of recipes.
nahid qanbari
[email protected]I've tried a lot of seafood stock recipes, but this one is by far the best. It's so flavorful and it really enhances the taste of seafood dishes.
Lash Crush
[email protected]This is the perfect seafood stock recipe for beginners. It's simple to follow and the results are delicious.
Hk Rajjak Vai
[email protected]I was really impressed with this stock. It's so easy to make and it tastes amazing. I'll definitely be making it again.
alice the Unicorn yay
[email protected]This stock is a must-try for any seafood lover. It's incredibly flavorful and versatile. I've used it in everything from soups to stews to paella.
Ngozi Onwumelu
[email protected]I love this stock! It's so easy to make and it's so flavorful. I've used it in a variety of dishes and it's always been a hit.
Saeed Kohati
[email protected]This is my go-to seafood stock recipe. It's always consistent and delicious. I highly recommend it.
Sanchia Lemon
[email protected]I was skeptical at first, but this stock really is amazing. It's so easy to make and it tastes like it came from a restaurant.
Melissa Williams
[email protected]This stock is a game-changer. It adds so much flavor to my seafood dishes. I love that it's made with simple ingredients that I always have on hand.
Suman Shah
[email protected]I followed the recipe exactly and my stock turned out perfectly. It's so easy to make and it tastes amazing. I'll definitely be making this again.
turq creations
[email protected]This is the best seafood stock I've ever tasted. It's so flavorful and versatile. I've used it in soups, stews, and even pasta dishes.
Reigneth Omobola
[email protected]Easy to make and delicious! I've used this stock in several dishes and it always turns out great. It's a pantry staple for me now.
Ieuan Mitchelmore
[email protected]This seafood stock is a lifesaver! I used it to make a seafood gumbo, and it turned out incredible. The stock was so flavorful and rich, it really elevated the dish.