Saturday, January 7, 2017

Seafood Stock™

Every New Years Eve our family would have crab legs, lamb chops and seafood. This is a great way to use the shells. I've used king crab leg shells, but you can use snow crab leg shells or lobster shells if needed.

After the shells cooled from making stock,  I would also put them in the compost maker. 

1 - 2 lbs. crab or lobster shells
4 qt. water
1/8 - 1/2 tsp. each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery, carrot, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
1- 2 cloves garlic, crushed and chopped
1 bay leaf 


Rinse, peel and chop garlic, onion. 

Rinse and cut celery, leeks and carrot into 4ths.

Combine water, shells, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 5 - 10 minutes.  Reduce heat to low and let simmer on low covered for 1 hr. - 2  hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard or compost shells, vegetables and herbs. 

Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. 

Makes 3-4 qt. of stock approx. 

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