The Shrimp Stock Recipe Use as base to many kinds of fish dishes, from chowder to paella to stews. Credit goes to The Filipino American Kitchen by Jennifer M. Aranas.
Serve: 1
Ingredients:
1 1/2 lbsfish bones, skin
1 carrot; sliced into 1 in pieces
2 stalksCelery; sliced into 1 in pieces
1 bay leaf
5 to 6 green onions
2 clovesgarlic; peeled
1 1/2 inchfresh ginger; peeled
5 to 7 cupswater
Spread all ingredients evenly on a sheet pan and place under broiler 6 to 8 inches from flame for about 12 to 15 minutes. Periodically turn the ones and vegetalbes to brown all sides.
Place the roasted vegetables and bones in a medium stockpot (3 ot 4 quarts/liters). Pour water to cover ingredients by about 1 inch, and bring to boil. Simmer for 45 minutes to an hour.
Strain the stock through a fine sieve. Discard vegetables and bones. Allow to cool. Store in the refrigerator for up to 1 week or in the freezer for 3 months.
Variation:
Substitute the fish bones with shrimp shells from about 2 lbs. raw shrimp.
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| Shrimp Stock |
