Shellfish Stock
- 1 Gallon Ziplock Bag of Shrimp, Lobster, or Crab Shells
- 1 Quart Ziplock Bag of Mirepoix (celery, onion, carrot)
- 1 Gallon Water
- Fill a large stock pot with 4 quarts of cold water.
- Add shells and mirepoix to the pot of cold water.
- Bring to a simmer. Simmer for 1 hour, skimming off any impurities that rise to the surface with a spoon or skimmer.
- Pour liquid through a chinois into a mason jars or bowl and allow to cool.
Recipe by The Taste Edit at https://thetasteedit.com/shellfish-stock/
3.5.3208