Soup Stock

Seafood Stock:

For great soup stocks when having shell on shrimp or lobster save the shells and simmer for 20 minutes and strain. The end results is awesome stock.

Vegetable Stock:

For veg. stock I keep a gallon ziplock bag in my freezer and all onion skins, celery scraps, carrot ends etc. go into the bag. When needed they are simmered for 1/2 hour and strained. This can be used now or bagged and frozen for later. The scraps left from straining go to the compost.