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Recipes
Seafood
Shanna's Seafood Stock

Shanna's Seafood Stock

        
     For Shrimp
About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds of shrimp
         For Fish
6 pounds lean fish bones, heads, etc.
       For Crabs
3 pounds crabs, broken in half (Blue crabs preferred but any hard shell crab will do
8 quarts cold water 
White Mirepoix: 
4 ounces onions, diced 
4 ounces leeks, white portion only, washed well, trimmed and chopped 
4 ounces celery, diced 
4 ounces parsnips, chopped
1 whole head garlic, cut in half horizontally 
4 bay leaves 
Sachet d'epices: 
3 or 4 parsley stems, chopped 
4 bay leaves 
1/2 teaspoon dried basil leaves 
1/2 teaspoon dried oregano leaves 
1/2 teaspoon dried tarragon leaves 
1/2 teaspoon dried thyme leaves 
1/2 teaspoon cracked black peppercorns 
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.
Combine all the ingredients in a large stock pot and bring to a boil over high heat. Reduce heat and simmer for 1 hour, skimming if necessary. Strain through a china cap layered with cheesecloth, and discard the remainder. Cool the stock in an ice-water bath, transfer to a storage container and refrigerate overnight. The next day, skim off any fat that has risen to the top. Freeze any leftovers.



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