Soup Base - Seafood, Fish Or Vegetable

Name: Soup Base - Seafood, Fish Or Vegetable
Total time: 7200 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 lb Fish, shrimp/lobster/crab shells or mixed vegetables; 4 tbsp Animal fat or butter. I use beef fat because I like the 'Surf and Turf' Flavor; 4 tbsp Sea salt - you can use any edible salt here but if you use iodized salt use a little less.; 4 quart Filtered water

Daniel B. Hardt @cook_3243030

Eugene, Oregon

I use this one tblsp @ a time for soups and sauces. I learned how to do it while investigating easier soup preparation at my work. It takes less space than stock in the cooler and works just as well. Sometimes even better.

Daniel B. Hardt @cook_3243030

Saved

Ingredients

2 hours

20 servings

1 lbFish, shrimp/lobster/crab shells or mixed vegetables
4 tbspAnimal fat or butter. I use beef fat because I like the 'Surf and Turf' Flavor
4 tbspSea salt - you can use any edible salt here but if you use iodized salt use a little less.
4 quartFiltered water

Saved

Steps

2 hours

1

Use fat or butter to brown your shells, fish or vegetables. Once sufficiently browned (about 5-6 minutes) add the salt and half the water (2 quarts).
2

Let reduce to about 2 cups of water over low to medium heat. If you are watching it then you can use higher temperatures.
3

Add rest of water and reduce to about 1 quart.
4

Using a sieve or colander with cheese cloth (or even a cotton towel) filter out all the chunks of material.
5

Using a smaller pot continue to reduce to stock further till the boiling bubbles start to last longer and the liquid becomes syrup like.
6

At this point you can reduce it slowly to make it more thick. Though I just let it cool and put in a small jar in the fridge. This will last up to 2 months in the fridge. Maybe longer. But I use mine up pretty fast.