Seafood Stock
- Southern Mama Homestead
- Feb 20
- 1 min read
I didn’t get a picture of the actual stock this time because it went straight into my seafood bisque.
Seafood Stock
1 pot vegetable stock
shells from raw shellfish (for this batch I used
crab, lobster and shrimp)
White fish heads and bones
Heat vegetable stock in large pot to boiling. Reduce heat to low. Place colander inside pot of vegetable stock. Add shellfish and fish parts. Simmer for 2-3 hours.
Take strainer out and discard fish parts unless immediately making another batch.
Strain several times until you get nothing but liquid; rinsing colander in between rounds.
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