Seafood Stock

This recipe is the base of my Seafood dishes. It is the step that sets them apart and elevates the flavor from a 6 to a 10. I save the heads and claws from a Crawfish or Shrimp Boil, and use them to prepare this stock. It can be frozen for up to 6 months.

Tools:

• Stock Pot
• Knife
• Cutting Mat
• Colander or Strainer
• Garlic Press
• Sharp Chef’s Knife

Ingredients:

• 1 lb Shellfish Heads
• 1 White Onion Quartered
• 1 Large or 2 Small Celery Stalks Chopped large
• 5-6 Black Peppercorns
• 1 Lemon, sliced with Skin on
• Salt
• Bay Leaf
• Parsley
• Thyme
• Oregano

Instructions:

1. Add ingredients to stock pot.
2. Cover with Water.
3. Boil for 30 minutes.
4. Strain broth into large container.
5. Use or Freeze for 6 months.

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