Stock is inexpensive to make and far superior to anything that comes from a package. I save vegetable scraps, bones and seafood shells to make stock as I need it. I store my scraps in the freezer until I have enough to make a good batch of stock. One made, the stock refreezes beautifully for use later.
- 2 tablespoons extra virgin olive oil
- 1 pound of crab, shrimp or other shellfish shells
- 1 cup of onion scraps
- 1 cup of saved carrot peels (or whole carrot)
- 1 cup of celery butts and leaves
- 1/2 a lemon (rind and all)
- 2 garlic cloves, smashed
- 1/2 cup dry white wine
- 1 tablespoon kosher salt
- 1/2 Tablespoon of peppercorns
- 10 sprigs fresh thyme, including stems
- 1 bunch of parsley or parsley stems
If freezing for later use, allow to cool completely before pouring into containers and freezing. Tip: I pour cooled broth into to quart sized freezer bags and freeze flat.