Pages
- Home
- New Recipes
- Chef Recipes
- Restaurant Recipes
- Hotel Recipes
- Cruise Ship Recipes
- Award Winners
- Cookbooks
- Shows
- Appetizer
- Alcohol Drinks
- Beef
- Bread
- Chicken
- Clams
- Crab
- Dessert
- Dips
- Drinks
- Dressing
- Duck
- Fish
- Lamb
- Lobster
- Mussels
- Oysters
- Pasta
- Pork
- Recipes4Two
- Salad
- Sauce
- Seasoning
- Shrimp
- Soup
- Sandwiches
- Turkey
- Veal
- Veggies
- Chef Tips
- Conversions
- Food Facts
- About
- Downloads
- Sitemap
- Testing
Cafe Firenze: Seafood Stock Recipe - Chef Fabio Viviani
Makes: 2 Quarts
Ingredients:
2 qts. purified water
Shells from 3/4 lb. of shrimp
The shell from the crab leg
1 carrot -cut into chunks
1 celery stalks – cut into chunks
5 parsley sprigs
2 bay leaves
1/4 of a small onion
5 peppercorns
1/2 tsp. sea salt + more to taste
pinch of red pepper flakes
Procedure:
1. Start making the seafood stock by combining all the stock ingredients in a large pot and simmering on low flame for one hour. Remove from the flame and strain through a fine mesh strainer. Stir in the saffron and keep warm.
Restaurant: Cafe Firenze, 563 W Los Angeles Ave, Moorpark, CA
Recipe Type: Authentic
Recipe Author: Chef Fabio Viviani
Original Photograph By: ciaoflorentina.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://ciaoflorentina.com/wp-content/uploads/2012/01/issue2vol1.pdf
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈