Quick Seafood Stock

Let's Cook

1. Step 1.

   Heat in a medium heavy skillet over medium-low heat: 2 teaspoons olive oil

2. Step 2.

   Add and cook, stirring, until the onion is soft: 1 onion, thinly sliced, or 1 leek, trimmed, halved lengthwise, well rinsed, and thinly sliced; 1 carrot, thinly sliced

3. Step 3.

   Add: ½ cup dry vermouth or dry white wine

4. Step 4.

   Stir for about 1 minute, then stir in: Four 8-ounce bottles clam juice; (Any fish bones or shrimp shells on hand); (¼ small lemon); 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf

5. Step 5.

   Simmer, partially covered, for 20 minutes, skimming and stirring occasionally. Strain and use immediately or let it cool, cover, and refrigerate for up to 4 days.