The Best Seafood Stock Recipe

[@juliahelland6488]

Looks yummy! ❣️

[@kaslkaos8447]

A technical question ...... why brown the shrimp heads & shells in a skillet. Why not just brown them in the stock pot, retain the fond on the bottom and skip a step ? In fact, the vegetables too?

[@jeremyharris5176]

Damn that looks good!!!

[@adamsilver3065]

Love the video guys, gonna try it this weekend. At the 6:22 mark you guys say to add the thyme and oregano but it looks like you add something else first. Are those celery leaves? Parsley? Looks great, I wanna make it just like you guys!

[@Patricia-sn9ln]

Thank you Looking good

[@lmw1973]

Did it balance in the end?

[@marylee2732]

Ramen noodles too

[@DanielChapa-s7d]

Thompson Anna Harris Donald Martin Deborah

[@slyowusu99]

Looks good. Debate. Should stocks be seasoned with salt and pepper?

[@zackc5973]

Yes, but only slightly. optional, but that is the standard as even storebrought stock is slightly seasoned. But it's your stock, make it how you like.

[@sandramoultrie2794]

Thank you for this recipe that doesn't require white wine. I don't drink, and I don't like the flavor that remains after the alcohol has been cooked off.

[@brendanpowers4684]

Pepper yes, salt only minimally - because if you're making a reduction sauce you can end up with too much salt after the evaporation, and you can't take it out! This from my chef son.