Pat's Easy Seafood Stock
This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? you will want to drink
Steps
Combine all ingredients in a large cooking pot and bring to a boil , covered.
Reduce heat and maintain a low boil , covered , until the carrots are mushy , about 45 minutes.
Strain the solids from the stock using a colander in a large bowl.
Discard the solids.
After the stock cools , store it as you wish in your freezer until it is needed.
Ingredients
imitation crabmeat, chicken stock, vegetable stock, water, chicken bouillon granules, celery ribs, carrots, onion, fresh parsley, white pepper, shrimp shells