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Seafood boil broth

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im looking for recipes that I can use up my leftover seafood boil broth from my Memorial Day dinner.

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  1. http://www.dairygoodness.ca/recipes/c...

    This would be good is you used your broth instead of fish stock, maybe even use 3-4 cups brine and only 1-2 cups milk. I make chowder with just potatoes, onion, & carrots sometimes. Or add chicken, or bacon, whatever protein is hanging about in the fridge.

    You could freeze some portions in large ziplocs and use it later for seafood casserole too. Same basic method only make a roux and thicken the milk/stock to your liking....mmmmmm.

    1. Cioppino? Bouillabaisse?

      1. Or as a base for Gumbo, Jambalaya, Paella. Use to boil the pasta for a seafood pasta, and cook the seafood in it as well. Use as sauce base for Asian seafood/fish sauces.

        Reduce it down to a demi glaze and freeze in ice cube trays for a boost of flavor anytime.

        1. My thoughts are....Are you talking about broth that began as just water....or broth that was highly seasoned prior to boiling??? ~~ I boil a lot of Shrimp, Crawfish, Crabs etc..in highly seasoned water. After I'm done the "broth" is not much use for anything....except to boil more of the same.

          1. You could make a seafood risotto as well. You already have the stock on hand.