Pat'S Easy Seafood Stock

• 4 ounces imitation crabmeat (optional)
• 15 ounces chicken stock, canned
• 15 ounces vegetable stock, canned
• 2 cups water
• 1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
• 3 celery ribs, chopped
• 4 large carrots, unpeeled, ends trimmed and, chopped
• 1 medium onion, peeled and chopped
• 1/2 cup fresh parsley, chopped
• 1/2 teaspoon white pepper
• 4 cups shrimp shells (from at least one-pound of uncooked shrimp) or 4 cups lobster shells (from at least one-pound of uncooked shrimp)

1. Combine all ingredients in a large cooking pot and bring to a boil, covered.
2. Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
3. Strain the solids from the stock using a colander in a large bowl. Discard the solids.
4. After the stock cools, store it as you wish in your freezer until it is needed.

imitation crabmeat, chicken, vegetable stock, water, chicken bouillon granules, celery, carrots, onion, fresh parsley, white pepper, shrimp shells

Taken from www.food.com/recipe/pats-easy-seafood-stock-216868 (may not work)