Asian Flavor Seafood Stock

barbara lentz


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.


☆☆☆☆☆ 0 votes

makes 2 quarts
5 Min
1 Hr
Stove Top


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

How to Make Asian Flavor Seafood Stock


  • 1Place 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.
  • 2It 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

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About Asian Flavor Seafood Stock

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

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