This seafood stock recipe will give your seafood gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.
Ingredients
- shells from 1 pound shrimp:
- quarts water: 5 piece
- carrots: 4 piece (sliced)
- onions, quartered: 4 piece
- bunch celery: 0.5 piece (sliced)
- bay leaves: 2 piece
- garlic: 3 clove (sliced)
- sprigs fresh parsley: 2 piece
- whole cloves: 5 piece
- ground black pepper: 1 tsp
- basil: 1 Tbsp (dried)
- thyme: 2 tsp (dried)
Metric Conversion
Stages of cooking
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Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.
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In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme, and shrimp shells. Bring slowly to a boil.
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Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
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Remove stock from heat and strain. Press all liquid from shells and vegetables, then discard them.
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Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
