This is a twofer, folks. I’m showing you how to make this stock so that LATER I can show you the latest soup I’ve made with it.
It’s super easy, and a great way to make your own products at home, which cuts down on food waste, saves money at the store, and reduces sodium and random chemical intake.
Plus, it’s easy!
I love making my own stock, as you know. It takes some time, but that’s pretty much it. The only other “work” you need to do is remembering to save veggie bits when you’re cooking – I make a running bag in my freezer and add a few handfuls to a pot with some water whenever I want stock! I’ve done this with just veggies, turkey, and chicken when I make curry – once you poach ANYTHING you can strain the liquid and save it for a later use!
The last time I made bacon-wrapped shrimp I saved shrimp shells. I’d never made my own seafood stock, but buying it is expensive and I always want it when I don’t feel like going to the store, which is always. So, having fish shells in the freezer ensured that I didn’t have to rush out for one ingredient when I wanted a fish-based soup!
For this, you just need 1 cup or so of shrimp shells, 2-3 cups of veggie remnants, and water to cover the whole mess. Everything can be frozen, it’s no big deal. If you want salt-free stock, leave it as is. If you’d like salt, add a teaspoon at a time and taste the stock once it’s done. You can always add more when you cook with it later!
Put everything in a large pot, and cover it with water. Then, cover the pot and bring it to a boil!
Once the stock is boiling, reduce the heat a bit and let it cook between a simmer and a boil for 20 minutes to an hour depending on the hardiness of your vegetables and how much time you have. For example, I had a whole cauliflower stalk in my mixture this time, and it was huge. So, I figure that when THAT was cooked and mushy, I’d probably gotten the most flavor out of the rest of the ingredients, too.
When the stock is done, drain it over a large bowl and NOW you can toss the old veggies. Or feed them to your dogs, in my case. That’s REALLY recycling!
Use this in your favorite fish dish – cioppino is my favorite. Or, stick around for a super duper easy and cheap-to-make chowder. You’ll love it! I know you will, because it looks like this.