Stock forms the basis for many dishes such as soups and sauces.
5 cups water
Shells of 1 pound shrimp, reserve shrimp for another purpose*
1/2 pound firm fleshed fish
1 stalk celery with leafy top, cut into 2 inch pieces
1 small onion, quartered and thickly sliced
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Combine water, shrimp shells, fish, celery, onion, bay leaf, and salt and pepper in a large saucepan. Bring to rolling boil over high heat. Reduce heat to low, cover, and cook for approximately 30 minutes, or until fish falls apart.
- Strain broth thoroughly, and discard solids. Be especially careful to remove all bones. Use as directed in any recipe that calls for fish stock.
Makes 3 cups.
Tip: When shelling shrimp for other dishes, freeze the shells for making fish stock.