Seafood Medley Base

Preparation

1. Combine the stock, wine, water, shallots, seafood seasoning, and lemon in an 8-qt (8-L) nonreactive saucepan with a tight-fitting lid. Bring this cuisson to a brisk simmer.
2. Have ready a half-hotel pan set in an ice bain-marie and a perforated half-hotel pan set in a drip pan. Place a t