Homemade Seafood Stock is the easy way to add a touch of culinary magic to your seafood dishes. Transform kitchen scraps into liquid gold in this delicious and versatile fish broth.
WHY YOU'LL LOVE THIS RECIPE
Homemade seafood stock is a flavor powerhouse. It's like liquid umami. When you use it in your recipes, it adds a depth and complexity that you just can't achieve with water or store-bought broths.
COOK TIME: 1 Hour
• Seafood shells and trimmings such as shrimp, mussel, crab, and clam shells, and fish heads/bones
Add all ingredients to a large pot over a medium heat.
Bring it to a boil, then cover with the lid, reduce the heat to low and allow to simmer for 1 hour.
Remove the pot from the heat and allow it to cool for 10 minutes.
Place a fine mesh strainer over a large bowl and carefully strain the liquid into another pot or large bowl, discarding the solids.
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