4-Ingredient Seafood Stock Recipe
🕒 Prep Time: 15 minutes
🕒 Cook Time: 4 hours
🕒 Total Time: 4 hours 15 minutes
Description:
This 4-Ingredient Seafood Stock is a versatile base for various recipes like jambalayas, etouffees, and gumbos, offering a burst of flavors from the sea. Adapt the ingredients based on what’s available, and elevate your dishes with this homemade stock inspired by Chef Paul Prudhomme’s Louisiana Kitchen.
Nutritional Information (per serving):
- Calories: 56.3
- Fat Content: 0.2g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 35.8mg
- Carbohydrate Content: 13.3g
- Fiber Content: 2.2g
- Sugar Content: 5.5g
- Protein Content: 1.5g
Ingredients:
- 1 onion
- 1 garlic clove
- 1 celery rib
- 1 1/2 – 2 quarts cold water
Instructions:
| Step | Description |
|---|---|
| 1 | Place all ingredients in a stock pot or a large saucepan. |
| 2 | Pour over enough cold water to cover the stock ingredients; bring to a boil over high heat, then gently simmer for at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan. |
| 3 | The pot may be covered or set a lid askew on it. |
| 4 | Strain the stock, cool, and refrigerate until needed. |
| 5 | For a quicker version, simmer the stock for just 20-30 minutes; it’s still better than using plain water in seafood recipes. |
| 6 | For a richer stock, start with at least 2 cups of strained basic stock and continue to simmer until the liquid is reduced by half, yielding one cup of rich stock. |
Enjoy the deep, savory essence of the sea in your culinary creations with this simple yet flavorful homemade seafood stock.
