Basic Seafood Stock

• About 2 quarts cold water
• Vegetable trimmings from the recipe(s) you are serving,
• or
• 1 medium onion, unpeeled and quartered
• 1 large clove garlic, unpeeled and quartered
• 1 rib celery
• 1 1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these.

1. Always start with cold waterenough to cover the other stock ingredients.
2. 1 Place all ingredients in a stock pot or a large saucepan.
3. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan.
4. The pot may be uncovered or set a lid on it askew.
5. Strain, cool and refrigerate until ready to use.
6. (Note: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe.)

cold water, serving, onion, clove garlic, celery, crab shells

Taken from www.cookstr.com/recipes/basic-seafood-stock (may not work)