Recipe
Pat's Easy Seafood Stock Recipe
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- 2 c water .
- 4 oz imitation crabmeat (optional) .
- 15 oz chicken stock, canned .
- 3 celery ribs, sliced .
- 4 c shrimp shells or lobster shells (from at least one-lb of uncooked shrimp) .
- 1 medium onion, peeled & sliced .
- 1/2 tsp white pepper .
- 1 tbsp chicken bouillon granules, mashed or 2 chicken bouillon cubes, mashed .
- 1/2 c fresh parsley, sliced .
- 15 oz vegetable stock, canned
Directions
- Step #1 Combine all ingredients In a large-ish cooking pot & bring to a boil, covered.
- Step #2 Reduce heat & maintain a low boil, until the carrots are mushy, covered, about 45 mins.
- Step #3 Strain the solids from the stock using a colander In a large-ish bowl.
- Step #4 Discard the solids.
- Step #5 After the stock cools, store it as you wish in your freezer until it is needed.
- Enjoy the Pat's Easy Seafood Stock recipe
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