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homemade seafood stock

April 1

Canned, prepared stock may be convenient, but the trade-off of  high sodium content in most store-bought varieties isn’t worth it given how easy it is to make homemade stock. Even seafood stock, which I was astonished to learn just how easy it is to make while over at a friend’s home enjoying a meal of fresh cooked lobster. Taking advantage of a live lobster sale at T & T Supermarket  provided a scrumptious initial meal, and the shells from said lobster provided the tasty base for this recipe. This stock freezes well and gastronomically elevates seafood risotto or bisque recipes.

homemade seafood stock

* 1 tbsp olive oil

* 1 large onion, sliced or chopped

* 1 carrot, chopped

* 1 celery stalk,  chopped

* 4-6 cups seafood shells (lobster, shrimp and/or crab) cut into smaller pieces, using kitchen sheers, which exposes more of the membranes of the shells for more flavour

* 1/4 cup dry white wine, sherry, or dry vermouth.

* 8 cups water

* 1 bay leaf

* 10 whole peppercorns

* 1 teaspoons salt

  1. In a large stock pot or dutch oven, heat oil over medium heat until glistening.
  2. Add onions to pot and cook until translucent. Add carrots and celery and saute for about 3 minutes.
  3. Add shells to mixture and saute about 5 minutes more. Add wine and cook for 3 minutes.
  4. Fill pot with water and add bay leaf, peppercorns and salt. Bring to a boil.
  5. When to the boil, reduce heat to low and simmer for 30 to 45 minutes, skimming off any foam that forms on the surface.
  6. Remove stock from heat and strain through a couple of layers of cheese cloth or a fine sieve.

2 Comments leave one →
  1. April 1 10:40 am

    I need to sign up for a newsletter so I can find out when those sales are on at T&T.
    I bet this stock in a risotto would be delicious.

  2. April 1 1:45 pm

    Receiving T & T’s weekly flyer via email is handy in spotting the specials, indeed.

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