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  • Writer's pictureTommy Centola

Brown Seafood Broth

Now to answer the question, why this recipe second. Since many of the ingredients are discards from the main recipe, I felt it was easier to list them first instead of people wondering what's going on with all this seafood.

1/3 cup canola oil

2 large yellow onions, chopped

8 garlic cloves, minced

2 carrots, chopped

4 celery stalks, chopped

4 large tomatoes, chopped

2 spring fresh thyme

2 sprigs fresh oregano

1 pinch saffron

1 bottle dry white wine

4 quarts water

Reserved shrimp shells, fish head and bones and oyster liquor

Salt. pepper, Creole seasoning and hot sauce

Heat oil in a large pot over medium-high heat. Add onions; sauté 10 minutes or until lightly browned. Push onions to one side of pot, allowing oil to pool on opposite side. Add garlic to oil and sauté separately from onions, until fragrant. Deglaze with one quart water. Add carrots and celery, sauté two minutes. dd tomato; sauté until well browne, about 15 to 20 minutes, while scraping the bottom often and deglazing occasionally with 2 tablespoons water if Bottom of pot gets too browned.

Add thyme, oregano, saffron, and white wine; stir well. Add water; bring to a boil. Reduce heat to medium-low and simmer 30 to 40 minutes or until mixture has reduced by half, stirring often. Add reserved shrimp shells (and heads), crab shells, fish head and bones, and oyster liquor. Simmer an additional 20 minutes. Strain broth well. For best results, degrease using. fat separator. Rinse any debris from pot and return stained broth. Simmer until liquid reduces to nine cups. Taste, adjust seasoning with salt, pepper, Creole seasoning, and hot sauce. Chill if making ahead or keep warm until needed.


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Good Cooking, Good Eating and Good Living!!!

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