California Central Coast Recipes
Easy Seafood broth
Easy Seafood broth is a quick broth to make when you need a fish-based broth for a risotto or pasta. If you have some shells from shrimp -like when you are making Shrimp Risotto
, this is a quick recipe that you can throw together in a just a few minutes --but you do need to let it simmer for an hour or so to intensify the flavors. The end product will be fabulous!
This makes enough broth for a risotto recipe for four people.
Preparation time: 15 minutesCooking time: 1 hour
1 large half Onion , cut into chunks
1 Large stalk Celery , cut into chunks
1 Large carrot , cut into chunks
Discarded Shrimp shells and tails
4 Bottles Clam Juice
1 14.5 ounce can chicken broth
1 14.5 ounce can water
Freshly-cracked black pepper
1 In medium-sized stockpot, add onion, celery and carrot pieces to pan.
2 Add in the discarded shells from your shrimp (or other seafood) to the same pan.
3 Add in the chicken broth, then the empty chicken broth can full of water. Stir well.
4 Add in the Clam juice, stir well to combine.
5 Add in a little freshly cracked black pepper. Stir well.
6 Cook on high heat until boiling, then adjust heat down to a low simmer, covered.
7 Let cook for an hour or so to intensify the flavors.
8 Before using, strain the broth from the vegetable pieces and fish pieces.
9 Heat up the strained broth hot for use in shrimp (or other seafood) risotto. Please see my Blog Risotto - Rice Italian Style!
This broth works especially well with any kind of shrimp or shellfish risotto.