Quick Seafood Stock
About 3 cups A reliable stock for when fish bones and shrimp shells are in short supply.
Ingredients
- 2 teaspoons olive oil
- 1 onion, thinly sliced, or 1 leek, trimmed, halved lengthwise, well rinsed, and thinly sliced
- 1 carrot, thinly sliced
- ½ cup dry vermouth or dry white wine
- Four 8-ounce bottles clam juice
- (Any fish bones or shrimp shells on hand)
- (¼ small lemon)
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 teaspoons olive oil
- 1 onion, thinly sliced, or 1 leek, trimmed, halved lengthwise, well rinsed, and thinly sliced
- 1 carrot, thinly sliced
- ½ cup dry vermouth or dry white wine
- Four 8-ounce bottles clam juice
- (Any fish bones or shrimp shells on hand)
- (¼ small lemon)
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
Let's Cook
-
Step 1.
Heat in a medium heavy skillet over medium-low heat: 2 teaspoons olive oil
-
Step 2.
Add and cook, stirring, until the onion is soft: 1 onion, thinly sliced, or 1 leek, trimmed, halved lengthwise, well rinsed, and thinly sliced; 1 carrot, thinly sliced
-
Step 3.
Add: ½ cup dry vermouth or dry white wine
-
Step 4.
Stir for about 1 minute, then stir in: Four 8-ounce bottles clam juice; (Any fish bones or shrimp shells on hand); (¼ small lemon); 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf
-
Step 5.
Simmer, partially covered, for 20 minutes, skimming and stirring occasionally. Strain and use immediately or let it cool, cover, and refrigerate for up to 4 days.