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Sophia's Homemade Seafood Stock

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2 made it  |  0 reviews   |  1 photos

"This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more."
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5 h 10 m servings 55
Original recipe yields 10 servings


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  1. Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
  2. Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
  3. Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

Nutrition Facts

Per Serving: 55 calories; 1.7 9.2 1.6 1 182 Full nutrition

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