Seafood Soup Stock
A good stock is the basis for a good soup or stew. This recipe uses prawn shells but the addition of any non-oily fish skins, bones or heads will further improve the flavour.
Ingredients
Serves: 8
- Shells from 500g prawns
- 5 litres water
- 4 carrots, sliced
- 4 onions, quartered
- 1/2 bunch celery, sliced
- 2 bay leaves
- 3 cloves garlic, sliced
- 2 sprigs fresh parsley
- 5 whole cloves
- 1 teaspoon ground black pepper
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
Directions
Preparation:15min ›
Cook:7hours35min ›
Ready in:7hours50min
- Bake prawns shells at 200 degrees C until dried and starting to brown on edges.
- In an 8-litre pot, combine all ingredients. Bring slowly to a boil.
- Reduce heat and simmer 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
- Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce to 2 to 3 litres, or to taste.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (22)
perfect starter gumbo stock recipe! I wouldn't limit it to just shrimp shells though! Feel Free to add fish bones, crab shells or any other shellfish shells you have around. The best gumbo stock I make is almost exactly like this but we use leftover crawfish shells from crawfish boils done in Zatarains Liquid. It adds a real zing to the stock that really helps the gumbo. - 17 Jan 2005 (Review from Allrecipes USA and Canada)
I tried the Seafood Gumbo Stock last year and it was wonderful, actually it was the best that I have ever tasted. - 17 Oct 2001 (Review from Allrecipes USA and Canada)
Doubled the shell amount, turned out even better. Used it as base stock for Shrimp and Okra Gumbo. http://soup.allrecipes.com/AZ/ShrimpandOkraGumbo.asp - 20 Jun 2004 (Review from Allrecipes USA and Canada)