Welcome to our Alaska Series. We took a trip back in June to one of our favorite places on Earth – the Last Frontier. You’re probably thinking… this isn’t the most exciting way to kick things off – just a simple seafood stock – but stocks and broths are the foundation of great soups, stews, and chowders. So, we’re starting here and you will see why as we continue to post recipes from our Alaskan adventure. Maybe one day we’ll add a travel section to the blog because we don’t stay put for very long!
Here’s the good news on this simple seafood stock compared to other terrestrial animal stocks (i.e. beef, chicken, etc.): this one takes FAR less time. The reason for it is simple – animal bones take far longer to extract all the good stuff (like collagen) than the delicate prawn shells we used in this recipe.
During this adventure we rented a house near Homer, AK. Fortunately for us the house was decently stocked with cookware and spices. An added bonus for us was the relative proximity of a grocery store. If you’ve ever been to Alaska then you know in certain parts those aren’t always easy to come by. This enabled us to grab produce, herbs, and all “the fixins” needed to make complete meals. All we had to do was catch fish, enjoy nature, and create delicious meals after long days of adventure. Admittedly, we picked up the prawns during a pit stop in Whittier on our way from Anchorage to Homer.
So, the plan is simple. We’ll show you this simple seafood stock to kick things off and then we promise the excitement will pick up. Some of the items were prepared right away in Alaska and then the rest were prepared at home with the fish we were fortunate enough to ship back. Deal? Let’s get it.
Preparation: Simple Seafood Stock
The beauty of making stock is the inexact science. No need to waste time cutting vegetables to a specific size. The goal is to add the aromatics and other ingredients to enhance the flavor of the base as it simmers with the shells. In other words – and unlike some recipes – don’t sweat the ingredient list. Take the idea and use your ingredients and we’re certain it will come out great.
As with anything in the kitchen, gather up your ingredients. Here’s a pic of what we grabbed. One item we’d recommend for all stock that is missing from this photo is celery. However, it proved our point that a great stock can be made without every last item you may want to toss in.
The first thing we did was saute the shells in the pot with a little bit of olive oil. Just a couple of minutes should do. Stir occasionally and cook until fragrant. Then, add all the ingredients to the pot including the water. We used about 8 cups for this batch.
Bring the pot just to a boil, reduce the heat and simmer for 45 minutes. Remove from heat, pour over a strainer into a bowl removing all solids. Save for later use in the refrigerator or freezer or use right away. Seriously, that’s it.
Equipment: Simple Seafood Stock
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A good stock pot is the main tool to make this simple seafood stock. We recommend always having one of these handy. If you’re in the market, here’s one that won’t break the bank (affiliate link):
If you like seafood, try these recipes:
- Seafood Gumbo (with Trader Joe’s Seafood Blend)
- Scallops Florentine Over Pappardelle
- Mediterranean Striped Bass (Rockfish)
- Poached Thai Coconut Curry Swordfish
- Peix Espasa Català (Catalan Swordfish)
- Asian Tuna Lettuce Wraps
- Miso Glazed Black Cod
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Simple Seafood Stock
Equipment
- Pot or deep sauce pan
Ingredients
- Shells from 1 – 2 lbs. of shellfish We used spot prawns from Alaska. Bonus points if raw. More bonus points if you have the heads as well. Ours were leftover from another dish.
- 2 tbsp. Extra Virgin Olive Oil
- 8 cups Water
- ½ Sweet Onion Any onion will work. Peels and tops included.
- 1 Carrot, rough chopped
- 2 – 4 Bay Leaves We used fresh leaves but dried are fine too
- 1 Lime, juiced
- 2 Green Onions Not an exact science so use if you have them
- ½ tsp. Dried Thyme
- 2 tsp. Whole Peppercorns
- 2 tsp. Fine Sea Salt Can sub other salt types
- 4 cloves Garlic, chopped or halved Again, inexact science. Don't be too particular.
- 1 handful Fresh Cilantro Can omit if you don't prefer cilantro.
- Jalapeno Slices (optional) Completely optional. Add if you like. Not intended to be a spicy stock.
Instructions
- Saute the shells in oil over medium heat for 2 – 3 minutes, stirring occasionally
- Add all ingredients to the pot, bring just to a boil, reduce heat and simmer for 45 minutes.
- Strain and save for later use or use immediately as a seafood soup base.
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