Soup Base – Seafood, Fish Or Vegetable.
Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, soup base – seafood, fish or vegetable. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Soup Base – Seafood, Fish Or Vegetable is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Soup Base – Seafood, Fish Or Vegetable is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have soup base – seafood, fish or vegetable using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Soup Base – Seafood, Fish Or Vegetable:
- Make ready 1 lb of Fish, shrimp/lobster/crab shells or mixed vegetables.
- Prepare 4 tbsp of Animal fat or butter. I use beef fat because I like the 'Surf and Turf' Flavor.
- Take 4 tbsp of Sea salt – you can use any edible salt here but if you use iodized salt use a little less..
- Make ready 4 quart of Filtered water.
Instructions to make Soup Base – Seafood, Fish Or Vegetable:
- 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)..
- Let reduce to about 2 cups of water over low to medium heat. If you are watching it then you can use higher temperatures..
- Add rest of water and reduce to about 1 quart..
- Using a sieve or colander with cheese cloth (or even a cotton towel) filter out all the chunks of material..
- Using a smaller pot continue to reduce to stock further till the boiling bubbles start to last longer and the liquid becomes syrup like..
- 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..
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