Asian Flavor Seafood Stock

barbara lentz

By
@blentz8

I love this stock as a base for Asian soups and noodle bowls. It's so flavorful you don't have to use many other ingredients.


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Serves:

makes 2 quarts

Prep:

5 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 c
shrimp, lobster, and crab shells
8 c
water
4 clove
garlic peeled and smashed
2
bay leaves
2 stalk(s)
lemongrass halved and cut down the middle
2
inches peeled ginger sliced
1 tsp
whole black peppercorns
salt to taste

Directions Step-By-Step

1
Place all ingredients in a large stock pot. Bring to a boil and reduce to a simmer and simmer 1 hour. Strain through a fine mesh strainer lined with cheese cloth and discard solids.
2
It will last two to three days in refrigerator up to a month when frozen and if you have a pressure canner it would keep for months canned

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian