Seafood Stock

Preparation info

  • Difficulty


  • Yield:

    2 quarts


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 pounds fish bones, preferably with head on but gills removed
  • 3 quarts water
  • cups coarsely chopped onions
  • cups coarsely chopped celery
  • 2 cups cored, coarsely chopped tomatoes
  • Shells from 2 pounds of shrimp


  1. Combine all the ingredients in a kettle. Bring to the boil. Cook the stock down until about 2 quarts of liquid are left.
  2. Cook 5 to 7 hours longer, but always keep the liquid replenished so that it remains at approximately 2 quarts. Strain, discarding the solids.