I seem to have collected the ingredients for some sort of seafood soup or stew in my freezer, but since I've never even made seafood stock before, I'm at a loss as to how to proceed.
2 lobster carcasses - with a tiny amount of meat left on them, but not much.
Lots of shrimp shells (from a few pounds of shrimp).
Some frozen halibut and frozen tilapia - I've never before put fish into my home freezer so I'm not sure that they won't be disgusting - but that's why I figure my best shot is some sort of soup. The halibut was lovely freshly caught from a local guy who sells at my greenmarket. The tilapia was from a fishmarket, so surely previously frozen.
I also have the tops from lots of leeks that I've been saving for making stock, so would like to use them either now or I can save them for a chicken stock.
I certainly will buy more fish/seafood to augment. Ideas of how to proceed, both in terms of technique and flavors?
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