Seafood Stock

Makes about 7½ cups

2      pounds seafood in their shells (shrimp,
        lobster, crab)
1      teaspoon olive oil
1      onion, roughly chopped
1      celery stalk, cut into 1-inch pieces
2      garlic cloves, smashed
¼     cup dry white wine
1      bay leaf
7      to 8 cups water (being sure not to go
        above the maximum fill line in the
        cooking pot)

Nutritional information per serving (1 cup):
Calories 19 (29% from fat) • carb. 0g • pro. 0g fat 1g • sat. fat 0g • chol. 0mg • sod. 27mg
calc. 14mg • fiber 0g

1. Remove the seafood from their shells and set
the shells aside. Wrap seafood and reserve
for a separate use.
2. Put the olive oil into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown.
Set the temperature to High and press Start.
3. Once the unit is preheated and the oil is
hot, add the seafood shells and cook, while
stirring, until they are red/bright pink, about
3 minutes. Add the onion, celery, and garlic,
and stir to coat. Add the wine and cook until
completely reduced. Press Stop.
4. Add the remaining ingredients and select
Stock. Set the pressure to High, the time for
30 minutes, and press Start.
5. When the tone sounds, allow pressure to
release naturally.
6. Once pressure is completely released, open
lid and strain through a fine mesh strainer.
Discard solids.
7. Seafood stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 3 days in the
refrigerator and up to 3 months in the freezer.