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Fish Stock Recipe


This stock may be made using, fish, shrimp, crawfish or other shellfish. Just substitute the fish ingredient in the recipe or you may use a combination of fish, shrimp, etc.

Ingredients
* shells from 1 pound shrimp (if you use fish: 5-6 lbs fish bones, heads, etc)
* 5 quarts water
* 4 carrots, sliced
* 4 onions, quartered
* 1/2 bunch celery, sliced
* 2 bay leaves
* 3 cloves garlic, sliced
* 2 sprigs fresh parsley
* 5 whole cloves
* 1 teaspoon ground black pepper
* 1 tablespoon dried basil
* 2 teaspoons dried thyme
Directions
1. Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
2. In an 8-quart pot, combine all ingredients. Bring slowly to a boil.
3. Reduce heat, and simmer 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
4. Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and simmer until liquid is reduced to 2 to 3 quarts, or to taste.


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