Seafood Stock

Kitchen & Culture

Makes about 10 cups

Ingredients: 
  • 2 pounds fish bones from redfish, black drum, etc. or shrimp shells
  • 1 whole onion, sliced
  • 3 stalks celery with leaves, chopped
  • 2 gallons water

 

Seafood Stock

 Seafood Stock

Click image to enlarge.

 

Method: 

In a large pot, combine all ingredients.  Bring to a boil, then reduce heat to low and simmer uncovered 2 ½ hours or more.  Strain stock, discarding bones and vegetables.

Louisiana Recipes Weekly



 

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