QUICK SEAFOOD STOCK
About 3 cups
A reliable stock for when fish bones and shrimp shells are in short supply.
Heat in a medium heavy skillet over medium-low heat:
- 2 teaspoons olive oil
Add and cook, stirring, until the onion is soft:
- 1 onion, thinly sliced, or 1 leek, trimmed, halved lengthwise, well rinsed, and thinly sliced
- 1 carrot, thinly sliced
Add:
- ½ cup dry vermouth or dry white wine
Stir for about 1 minute, then stir in:
- Four 8-ounce bottles clam juice
- (Any fish bones or shrimp shells on hand)
- (¼ small lemon)
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
Simmer, partially covered, for 20 minutes, skimming and stirring occasionally. Strain and use immediately or let it cool, cover, and refrigerate for up to 4 days.