Yield: 4 Quarts
Note: You will need an 8 or 10 qt stock pot to this make recipe.
- 2 Pounds Cod Fish
- 1 Pound Shrimp Shells, this weight is the weight of the shells not including the shrimp. (Ask your butcher/fishmonger if they have shrimp shells, lobster shells, or other seafood “leftovers” that can be used to make a seafood stock.)
- 2 Small Onions, peeled and cut in half
- 2 Whole Bell Peppers, cut in half, stems and seeds removed
- 3 to 4 Ribs of Celery, cut in half
- 2 Large Carrots, shaved and cut in half
- 1 Head of Garlic, cut in half
- 1 to 2 Whole Fresh Tomatoes, cut in half
- 1/2 Bunch of Fresh Italian Parsley or Curly Leaf Parsley, use the stems too
- 2 Dried Bay Leaves
- 4 qts. Water
- 1/4 Cup Shrimp Bouillon (Knorr is Recommended)
- 1 Tablespoon Dried Thyme
- 1-1/2 Teaspoons Black Peppercorns
- 2 Tablespoons of Grand Diamond All Purpose Seasoning
Rinse, clean and prepare all of the ingredients first.
Place all of the ingredients in an 8 to 10 qt. stock pot and stir. Place the lid on the pot. Bring the stock up to a boil over high heat. Stir and turn the heat down to low and simmer for 3 hours. Check the stock halfway through the cooking process. You can taste for seasoning but do not over salt it.
Once it’s done, strain the seafood stock into a large bowl. Discard the cooked veggies and other contents. Cool the stock down by placing the bowl into an ice bath.
Fill the sink with enough water and ice so the bowl is submersed at least halfway. Stir the stock and bring the internal temperature down to 70 degrees F. Portion the stock and label the containers/freezer bags and refrigerator or freeze immediately.