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American · Sauce / condiment
Pressure Cooker Seafood Stock
Lean white fish bones, shrimp shells, bonito flakes and white wine make a light, briny stock in a short pressure cook. Use it for chowders, risottos and seafood sauces.
- YieldMakes about 2 liters (2 quarts)
- Hands-on20 min
- Total9 h 15 min
- Difficulty
Ingredients
- 900 gnon-oily white fish bones and heads, such as cod, halibut or tilapia
- 1½ cupsshrimp shells and tails
- ¼ cupbonito flakes
- 240 mldry white wine
- 1carrot, cut into 2.5 cm (1 inch) pieces
- 1onion, cut into 2.5 cm (1 inch) pieces
- 2 stalkscelery, cut into 2.5 cm (1 inch) pieces
- ½ tspkosher salt
- 5whole peppercorns
- 4 sprigsflat-leaf parsley
- 1bay leaf
- 1.9 Lcold water
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