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BASIC SEAFOOD STOCK FOR GUMBO, etc.

Source of Recipe

Paul Prudhomme's La. Kitchen


List of 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
…shells or carcasses from seafood used in the recipe(s) you’re cooking, or
For Seafood Stock: 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 oyster liquor or any
combination of these


Recipe

Always start with cold water – enough to cover the other stock ingredients. 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 otherwise directed 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.)

Makes 1 Quart of Basic Stock