What You'll Need
- Medium pot
- Strainer
Directions
For a rich and flavorful seafood stock, sauté about 4 cups of crab and shrimp shells until fragrant. Then, stir in the green tops from 1 leek or 1 small chopped onion along with 1 tablespoon tomato paste, 1 bay leaf, 1 teaspoon whole peppercorns, 6 thyme sprigs, and 6 cups of water. Bring to a boil. Simmer, uncovered, over low heat until richly flavored, about 30 minutes. Strain and use right away or freeze in an airtight container for up to 1 month.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
