Shellfish (or fish) stock for seafood soups, stews, and sauces from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 35) by Damon Lee Fowler

  • celery
  • onions
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  • EYB Comments

    Can substitute crawfish shells, crab shells, fish bones, or fish heads for shrimp shells.

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.

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  • Eat Your Books

    Can substitute crawfish shells, crab shells, fish bones, or fish heads for shrimp shells.

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