Seafood Stock
Ingredients
- 2 tablespoons canola oil
- 3 pounds shrimp heads and shells, crawfish heads and shells and/or blue crab shells
- 1 large onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 carrot stick, coarsely chopped
- 2 garlic cloves, crushed
- 3 bay leaves
- 1 gallon cold water
Instructions
In a large stockpot over medium-high heat, heat oil. Add the shells and mash with a potato masher (to release more flavor). Add onions, celery, carrots and garlic. Cook, stirring frequently, until tender, 3-5 minutes. Add bay leaves and water. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until reduced by half, about 2 hours. Occasionally check stock and skim any foam that rises to the surface. Strain through a colander and discard solids. Cool, cover and refrigerate for up to 3 days or freeze in small batches for later use. Makes about 2 quarts.