You may also use crawfish heads and/or shells, or rinsed fish carcasses (heads and gills removed), or some combination. In a large stockpot, combine the watere and the seafood. Bring to a boil. Reduce the heat, cover, and simmer 3 to 4 hours, or until the liquid is reduced by half. Remove from the heat and strain through a sieve. Allow it to cool slightly, then refrigerate or freeze in batches until needed. note: I generally throw in some coarsely chopped onion, bell pepper and celery to add some additional flavor. But if you just want the seafood taste, which is needed for some of the delicate sauces, just use this basic recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3257g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 56.9mg||2 %|
|Potassium 19mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!