Pat's Easy Seafood Stock

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 4 ounces imitation crabmeat (optional)
• 15 ounces chicken stock, canned
• 15 ounces vegetable stock, canned
• 2 cups water
• 1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
• 3 celery ribs, chopped
• 4 large carrots, unpeeled, ends trimmed and, chopped
• 1 medium onion, peeled and chopped
• 1/2 cup fresh parsley, chopped
• 1/2 teaspoon pepper
• 4 cups shrimp shells (from at least one-pound of uncooked shrimp) or 4 cups lobster shells (from at least one-pound of uncooked shrimp)

Recipe

• 1 combine all ingredients in a large cooking pot and bring to a boil, covered.
• 2 reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
• 3 strain the solids from the stock using a colander in a large bowl. discard the solids.
• 4 after the stock cools, store it as you wish in your freezer until it is needed.