Homemade Seafood Stock, Unsalted

Ingredients:

 ●      2 Tbsp. black peppercorns, freshly cracked

●      1 8 oz. can crushed pineapple or pineapple tidbits

●      1 cup chopped leeks

●      4 large pieces garlic cloves, smashed

●      2 large pieces lemongrass, bulbs smashed, tops knotted 

●      2 pounds cooked and uncooked fish heads, fish frames, small whole fish (if available), cleaned well, drained

●      1 8 oz. can crushed pineapple or pineapple tidbits

●      1 cup chopped leeks

●      1 pound (cooked and uncooked) lobster/shrimp heads and peelings

●      1 cup cubed sweet potato

●      ¼ cup roughly torn flat leaf parsley

●      1 pound uncooked crab shells, optional

●      2 Tbsp. coconut or palm vinegar

●      2 large pieces dried bay leaves, whole

●      1 large piece banana chili, whole

●      1 thumb-sized ginger, peeled, smashed

●      1 cup cubed potato

●      Water

Directions:

Except for water, place ingredients into a Yedi Pressure Cooker. Pour in water until the Yedi Pressure Cooker is 2/3 full.

After the cooking cycle, cool completely before proceeding.

Place the strainer over another pot. Pour out the contents of the Yedi Pressure Cooker. Discard solids.

Use stock as needed. Store leftover stock in smaller portions. Freeze. Reheat as needed