Anti Inflammatory Herb Seafood Stock
Total time1 hr 10 min
Prep time15 min
Cook time45 min
4.9(28)
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Learn more āIngredients
6 servings
- 1 lb shrimp shells and/or fish bones (from mild white fish such as cod, halibut, or snapper), rinsed
- 1 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 2 medium carrots, roughly chopped
- 4 cloves garlic, smashed
- 1 leek, white and light green parts only, roughly chopped and rinsed
- Ā½ cup fresh flat-leaf parsley, stems and leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
- 8 cups cold water
- 1 tsp fresh ginger, grated (optional)
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, celery, carrots, leek, and garlic and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5ā6 minutes.
- 2
Add the shrimp shells and/or fish bones to the pot and stir to combine with the vegetables. Cook, stirring once or twice, until the shells turn pink and fragrant, about 3ā4 minutes.
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