Seafood Stock Recipe

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This recipe for Seafood Stock is from For the Love of Family, Friends and Food Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups & Salads

Ingredients:	Ingredients: Leeks – 2 cups roughly chopped Celery - 1 cup roughly chopped Fennel – 1 cup roughly chopped Bay leaves 2-3 Bouquet garni: thyme, tarragon, parley fresh and tied together with butchers string Pepper corns – 1 tbsp cracked Coriander seeds – t tbsp cracked Fennel seeds – 1 tsp Sea salt ½ tsp Dry white wine – 1cup Fresh or frozen seafood parts: heads, bones etc. – 2 lbs

Directions:	Directions: Place everything in a stock pot and cover with cold water Bring to a rolling boil then reduce to low Simmer 1 – 1 ½ hours until seafood flavour is distinct but not strong Ladle stock into glass or stainless steel bowl through fine sieve and cheese cloth Chill rapidly (ice bath in summer or snow bank in winter) Refrigerate if using within 2 days otherwise freeze in 4 cup amounts

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Seafood Stock Recipe

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