{"id":655206,"date":"2010-02-04T08:13:16","date_gmt":"2010-02-04T13:13:16","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/recipe-fish-stock-107924"},"modified":"2026-10-04T10:15:49","modified_gmt":"2026-10-04T14:15:49","slug":"recipe-shellfish-stock","status":"publish","type":"post","link":"https:\/\/mereja.com\/index\/655206","title":{"rendered":"Recipe: Shellfish Stock"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/recipe-fish-stock-107924\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" alt=\"2010_2_4-fish-stock1.jpg\" src=\"https:\/\/i0.wp.com\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_2_4-fish-stock1.jpg?resize=540%2C179\" width=\"540\" height=\"179\" class=\"mt-image-center\" \/><\/a>Seafood stock is one of those things I just can&#8217;t deal with in a can; fresh is <i>so<\/i> far superior. If you happen to have some shrimp, crab or lobster shells, the process is actually pretty easy. A fish stock using whole fish heads can be a bit messier, so I&#8217;m going to recommend you go the shellfish route. This stock is a great base for soups and stews and for cooking risotto. Cook it down as a base for pasta sauces and sauces to top other seafood dishes.<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/recipe-fish-stock-107924\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/PfTNSqMVbMct3UkfbcyCcOC64vw\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/PfTNSqMVbMct3UkfbcyCcOC64vw\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/PfTNSqMVbMct3UkfbcyCcOC64vw\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/PfTNSqMVbMct3UkfbcyCcOC64vw\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/flNWtrUR80Y\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seafood stock is one of those things I just can&#8217;t deal with in a can; fresh is so far superior. If you happen to have some shrimp, crab or lobster shells, the process is actually pretty easy. A fish stock using whole fish heads can be a bit messier, so I&#8217;m going to recommend you [&hellip;]<\/p>\n","protected":false},"author":379,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4821],"tags":[],"class_list":["post-655206","post","type-post","status-publish","format-standard","hentry","category-news"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p9NivD-2KrQ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts\/655206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/users\/379"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/comments?post=655206"}],"version-history":[{"count":1,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts\/655206\/revisions"}],"predecessor-version":[{"id":755813,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts\/655206\/revisions\/755813"}],"wp:attachment":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/media?parent=655206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/categories?post=655206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/tags?post=655206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}