This recipe calls for using the shells only because the amount of time it takes to slow-cook the stock would result in seafood that would be too tough to eat.
INGREDIENTS | YIELDS about 4 cups
- 2 pounds shrimp, crab, or lobster shells
- 1 large onion, peeled and thinly sliced
- 1 tablespoon fresh lemon juice
- 4 cups water
- ¼ teaspoon sea salt
Add the seafood shells, onion, lemon juice, water, and salt to the slow cooker. Cover and cook on low for 4 to 8 hours.
Strain through a fine sieve or fine wire-mesh strainer. Discard the shells and onions.
Refrigerate in a covered container and use within 2 days or freeze for up to 3 months.
Fish or Seafood Stock in a Hurry
For each cup of seafood or fish stock called for in a recipe, you can substitute ¼ cup of bottled clam juice and ¾ cup of water. Just keep in mind that the clam juice is very salty, so adjust any recipe in which you use it accordingly.