Large-Batch Seafood Stock
Seafood shells, such as those from lobster and shrimp, are ideal for making a seafood stock. Be sure to thoroughly clean the leek before adding it to the stockpot.
Serves: 16Hands-on: 15 minutesTotal: 3 hoursDifficulty: Medium
- 4 lbs. seafood shells
- 3 large yellow onions, peeled and chopped
- ¼ lb. shallots, peeled and chopped
- 1 large leek, trimmed and chopped
- ½ lb. parsnips, peeled and chopped
- 2 medium stalks celery, trimmed and chopped
- 1 small bunch fresh flat-leaf parsley, chopped
- 1 cup vegetable stock
- 1½ gallons filtered water
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 15 peppercorns
- Thoroughly rinse seafood shells in ice-cold water. Place shells, vegetables, stock, and water in a large stockpot over medium heat; bring to a simmer and cook, uncovered, for 2 hours.
- Add herbs and peppercorns; simmer, uncovered, for 30 minutes.
- Remove from heat. Strain and discard solids. Cool by submerging the pot in an ice-water bath. Place in freezer-safe containers and store in freezer until ready to use.