OmManiPadmeOmelet wrote:

> "Bob (this one)" > wrote:
>
>>>>OmManiPadmeOmelet wrote:

>>>I've honestly never tried to make a seafood or fish stock.
>>
>>Takes maybe 1/2 hour to make. Not as forceful as a good beef or game
>>stock, but it has its uses.
>
> I've considered using various crustacean shells (shrimp, crab and
> lobster) but I know some folks use fish heads.
>
> I buy seafood broth to make seafood and clam chowders, but there is a
> lot of salt in it.
>
> How do _you_ make a seafood/fish stock?

Two kinds of fish stock. One basic, the other called "fumet."

Basic stock
2 pounds fish heads and bones or whole fish, cleaned and scaled
1 small onion, chunked
1 leek, cleaned and choppped
2 cloves garlic
1 cup dry white wine
1 bulb fennel, chopped (optional)
enough cold water to cover (1 1/2 to 2 quarts)
bouquet garni (bunch parsley, 7 or 8 sprigs fresh thyme [or 1 teaspoon
dried], 1 bay leaf, a few celery leaves)
Combine everything in a stockpot, bring to a boil, reduce to a simmer
and cook, uncovered, for 30 to 40 minutes or so. Skim often. Strain and
cool. Refrigerate until needed, no more than about 4 days.

Fumet (fyu-may)
This one will be more intense. Same ingredients as above, but sweat the
veggies in three or four tablespoons butter, oil or a combination until
they soften, but don't brown them. Maybe 5 or 6 minutes. Then add the
fish parts, stirring now and again for another few minutes, until they
begin to be opaque, but don't let them brown. Add remaining ingredients
and finish as directed above.

Shrimp or lobster stocks are made differently. For them, you need:
2 or 3 tablespoons clarified butter or oil
3 cups uncooked shells, rinsed and drained
1 large onion, chopped
2 or 3 small carrots, peeled and chopped
2 ribs celery chopped
2 or 3 tablespoons tomato paste (optional)
6 or 7 cups cold water
pinch fennel seeds
1 bay leaf
1 tablespoon black peppercorns
Heat the oil and saute the shells and veggies until shells are bright
pink and the aromatic smell is strong, maybe 15 or 18 minutes. Add
remaining ingredients, bring to a near-boil and reduce the heat to a
bare simmer. Cook, partly covered for 20 or 25 minutes. Strain, pressing
gently to extract the most liquid. Let cool an refrigerate until needed.
Up to maybe 4 or 5 days.

This one can be made with cooked shells, but I'd double the quantity of
shells keeping the remaining ingredients the same (maybe a little more
water or wine) because the flavor won't be as intense from cooked shells.

Pastorio