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Seafood Stock Recipe

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This recipe for Seafood Stock is from Mais fica, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 Tbl. olive oil
Shells from 1 pound large shrimp
2 cups onions (chopped)
2 carrots (unpeeled and chopped)
3 celery stalks (chopped)
2 cloves garlic (minced)
1/2 cup good white wine
1/3 cup tomato paste
1 Tbl. Kosher salt
1 1/2 tsp. freshly ground black pepper
10 sprigs fresh thyme, including the stems

Warm the oil in the pan over medium heat.
Add the shrimp shells, onions, carrots and celery over medium heat for 15 minutes, until lightly browned.
Add the garlic and cook 2 more minutes.
Add 1 1/2 quarts of water, wine, tomato paste, salt, pepper and thyme.
Bring to a boil, then reduce the heat and simmer for 1 hour.
Strain through a sieve, pressing the solids.
You should have approximately 1 quart of stock.
If not, you can make up the difference with water or wine.

Number Of Servings:
Number Of Servings:
1 quart
Preparation Time:
Preparation Time:
1 1/2 hours start to finish
Personal Notes:
Personal Notes:
This is a great seafood stock and freezes well. I use this in the seafood stew recipe.




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