Soups
Seafood Stock
Makes about 7½ cups
Seafood Stock
Makes about 7½ cups
A good seafood stock can take seafood-based dishes to the next level. If you cannot find
good, fresh seafood, just using frozen shrimp (defrosted) is definitely acceptable, and universally available.
Nutritional information per serving (1 cup):Calories 19 (29% from fat)
carb. 0g
pro. 0g fat 1g
sat. fat 0g
chol. 0mg
sod. 27mgcalc. 14mg
fiber 0g
carb. 0g
pro. 0g fat 1g
sat. fat 0g
chol. 0mg
sod. 27mgcalc. 14mg
fiber 0g
Ingredients
- 2pounds seafood in their shells (shrimp,
- lobster, crab)
- 1teaspoon olive oil
- 1onion, roughly chopped
- 1celery stalk, cut into 1-inch pieces
- 2garlic cloves, smashed
- ¼cup dry white wine
- 1bay leaf
- 7to 8 cups water (being sure not to go
- above the maximum fill line in the
- cooking pot)
Preparation
- 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.
