Seafood Stock

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Shells from 1 pound of shrimp
1 fish bouillon cube
1 (8-ounce) bottle clam juice plus enough water to make 8 cups
1 large yellow onion, peeled and quartered
1 carrot, sliced
2 celery stalks with leaves, broken
2 garlic cloves, peeled and halved
8 sprigs fresh parsley
2 bay leaves
1 lemon, quartered
1 teaspoon cayenne pepper

In a large stockpot, combine shrimp shells, fish bouillon, clam juice and water. Bring to a boil and skim off any surface debris. Reduce heat to medium, add the onion, carrot, celery, garlic, parsley, bay leaves, lemon and pepper and cover. Simmer 3 to 4 hours until liquid is reduced by half. Remove from heat and strain. Stock can be made a day ahead and refrigerated for use the next day. Makes about 4 cups Per cup: 40 calories (percent of calories from fat, 43), 5 grams protein, no carbohydrates, no fiber, 2 grams fat, 2 milligrams cholesterol, 363 milligrams sodium.

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This page contains a single entry by Kathy published on January 30, 2001 11:11 AM.

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