Seafood Stock

I prefer using seafood stock to fish stock in recipes because I’ve found it to be more delicate. If you have a fishmonger nearby who sells cooked lobster meat, they’ll either give you the shells or charge you a very modest amount for them.

Make 2 quarts   /   Prep time: 10 minutes   /   Minimum cook time: 4 hours in a medium slow cooker


Procedure:

1.     Pull top shell off lobster body. Scrape off and discard feathery gills, then break body into small pieces. Places pieces into the cooker, and repeat with remaining lobster bodies. Add shrimp shells, if used.

2.   Pour boiling water and wine into the slow cooker. And add carrots, leeks, celery, peppercorns, parsley, thyme, tarragon, garlic, and bay leaf. Cook on low for 8 to 10 hours or high for 4 to 5 hours, or until vegetables are soft.

3.   Stain stock through a sieve into a mixing bowl. Press down on solids with the back of the spoon to extract of much liquid as possible. Discard solids.
4.   Chill stock, and then ladle stock into containers.

Note: the stock can be refrigerated for up to 4 days or frozen for up to 6 months.



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