Basic Seafood Stock

Ingredients

• 2 qt cold water
• 1 med onion, unpeeled and quartered
• 2 large cloves garlic, whole
• 1 rib celery
• 1½ - 2 lb fish trimmings

Directions

1. Place all ingredients in a large stock pot.
2. Bring to a boil over high heat, then reduce heat and simmer gently, fully or partially covered, for 4 - 8 hours, replenishing the water as needed to keep about 1 qt of liquid in the pot.
3. Strain, cool, and refrigerate until ready to use. Makes about 1 qt.

Chef's Notes

• You may use rinsed shrimp heads and/or shells, crab shells (2½ - 3 qt), rinsed fish carcasses, oyster liquor, or any combination of these.