How To Make Soup Stocks ( Seafood)

How To Make Soup Stocks ( Seafood)



  1. 3 to 4 pounds of mild white fish (do not use salmon, mackral, etc.)these fish will give the broth too strong of a flavor. Also use shellfish scraps (shrimp peels, lobster shells,etc.)

  2. 1 onion quartered

  3. 3 carrots quartered

  4. 3 0r 4 stalks of celery

  5. 3 sprigs of parsley

  6. 1 tsp. black peppercorns

  7. 1 sprig of fresh thyme

  8. 4 cloves of garlic

  9. 2 bay leafs

  10. 1 lemon quartered

  11. 1/2 cup of white wine

  12. 8 quarts of water


  1. Rinse off all the seafood and scraps.

  2. Add seafood to water.

  3. Add vegetables.

  4. Tie peppercorns,bay leafs, garlic, thyme, parsley and lemon in a cheese cloth. Add to water.

  5. Pour in wine.

  6. Simmer for about an hour.

  7. Strain and your all ready.

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