Seafood Stock

I have been kind of obsessed with making my own stock lately. Mostly it has been chicken stock. Tons of chicken carcases have make their way into my stock pot with loads of fresh and almost goner veggies and herbs. I have also made lots of pork stock…bones from chops, butts, ribs, etc. I have also been squirreling away seafood shells; Lobster shells, clamshells, mussel shells, and shrimp shells, but have not made a seafood stock until tonight. I brought the clamshells home from dinner a while back; the waitress was somewhat mystified and intrigued why I needed a take out container for just leftover shells. When I explained it to her, she had this look on her face and almost did a facepalm like, “Why didn’t I think of that?”

I saw an episode of Top Chef the other night and got inspired to make my own seafood stock. I saw some salmon today at the store, so I decided I was going to poach it in some seafood stock, white while, and lemon juice with dill. Tonight I made the stock. Tomorrow I will make the salmon and report back.

Seafood Stock- Use whatever leftover seafood and shells that you have or can buy/get. I also used 2 onions, 3 stalks celery, 3 carrots, 1/2 head of garlic, leftover broccoli stalks, mushrooms, leftover parmesan cheese rind, 1 cup white wine, 2 bay leaves, and salt and pepper. Feel free to add whatever leftover veggies or herbs that you have in the fridge.

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