Shrimp stock from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on October 10, 2015

    I agree made a huge pot of it 4X the recipe and it was great. Added some smashed garlic, fresh thyme and whole peppercorns used the stock to make a fantastic saffron risotto from Sunday Suppers at Lucques.

  • Laura on November 16, 2012

    Pg. 323. This makes a lovely base for a seafood soup and it couldn't be easier.

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