Sophias Homemade Seafood Stock

This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.

Step: 1

Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.

Step: 2

Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.

Step: 3

Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

Per Serving: 125 calories; protein 12.3g; carbohydrates 9.2g; fat 4.5g; cholesterol 21.9mg; sodium 199.5mg.

The word “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.