In article >,
"Bob (this one)" > wrote:

> 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

Yeah, it's hard to get crab or lobster shells uncooked. :-)
But I peel raw shrimp all the time.

Fennel. Could I substitute Tarragon?

Thanks for taking the time to post these! I appreciate it.
Stored in my "nutrition" file.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson