Seafood Stock

A total of 1 kg of shrimp heads and shells, lobster carcasses, river crustaceans, fish carcasses and shells, and crab shells (except gills and heads) are needed. Steps of vegetables other than the green bell pepper may also be used.

Put all the ingredients and 1 liter of water in a saucepan. The stock should end up with 1 liter of clear soup. If necessary, add a little water from time to time. Make lansam for half an hour.

Pour the stock through a sieve, discarding the rest in the sieve.

If the stock is not used on the spot, it should be cooled and put in the refrigerator. To avoid the formation of germs, it should be cooled quickly. To do this, place the stock in the sink and fill it with cold water. Only when the stock has reached room temperature, put it in the refrigerator. It can also be frozen in portions.

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