Eggless Ginger-Garlic Seafood Stock

Total time1 hr 20 min

Prep time15 min

Cook time55 min

4.9

(28)

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Ingredients

6 servings

1 tbsp olive oil
1 lb shrimp shells and heads (from about 1 ½ lb whole shrimp), rinsed
1 lb fish bones and trimmings (such as halibut, cod, or snapper frames), rinsed
1 medium yellow onion, roughly chopped
2 medium leeks, white and light-green parts only, roughly chopped and rinsed
6 garlic cloves, smashed
1 (3-inch) piece fresh ginger, sliced into coins
3 medium carrots, roughly chopped
3 celery stalks, roughly chopped
½ tsp ground turmeric
6 fresh thyme sprigs
4 fresh parsley sprigs
2 bay leaves
2 tbsp apple cider vinegar
8 cups cold water
1 tsp fine sea salt, plus more to taste
4 scallions, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large (6-quart or larger) stockpot over medium-high heat until shimmering. Add the shrimp shells and heads and cook, stirring occasionally, until they turn pink and fragrant, about 3–4 minutes.
2
Add the fish bones and trimmings to the pot and stir to combine with the shells. Cook for 2 minutes, until the fish frames are opaque on the outside.

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