Red Meat Allergy Friendly Ginger-Garlic Seafood Stock
Total time1 hr 20 min
Prep time15 min
Cook time55 min
4.9(28)
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Learn more āIngredients
6 servings
- 1 tbsp olive oil
- 1 lb shrimp shells and heads (from about 1 Ā½ 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
- Ā½ 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 3ā4 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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