Seafood Stock

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If you aren’t making your own stock yet, I don’t know what you’re doing with your life, I really don’t. So simple. And delicious. So go do it next time. You won’t regret it, I promise.

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Seafood Stock

2 carrots, unpeeled and roughly chopped

2 celery stalks, roughly chopped including the leaves and ends

1 tbs olive oil

2 cloves of garlic, minced

1 yellow onion, chopped

1 cup dry white wine

6 cups of water

1 tbs tomato paste

1 bay leaf, dried

1 tbs thyme, roughly chopped, stem and all

1 tbs parsley, chopped with stems

shells, peelings and discards from whatever seafood you’re using to prepare your dish. I used lobster shell, shrimp peelings, and empty snow crab legs, after I had cracked them and taken out the meat.

Directions:

Heat olive oil at med high. Add garlic, celery, carrots, onion and seafood shells. Stir occasionally until it starts to brown. Add wine and water. Bring to a boil. Cut down to a simmer. Simmer for 40 minutes, then add paste, and seasonings. Allow to simmer another 20 minutes. Strain through sieve.

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