Anonymous Fri Oct 07 11:57:13 2005

8 cups cold water

1 medium onion, quartered

1 rib celery, coarsely chopped

1 clove garlic, halved

1-1/2 to

2 lbs. seafood trimmings

Add all ingredients to a pot. Bring to a boil, reduce heat, and simmer 4 to 8 hours adding additional water to keep trimmings covered. Strain.

Seafood stock can be refrigerated 2 to 3 days or frozen for several months. (Any variety or combination of seafood trimmings can be used to make the stock--e.g., fish bones, crab shells, crawfish heads and claws, shrimp heads and shells. But never use fish skin, and NEVER let the stock boil while cooking as it will become bitter.)