Place the seafood shells and heads into a 12-quart stockpot. Pour clam juice and cold tap water over shells. Place pot on the stove over high heat.
While the pot begins to heat, prepare onions and carrot and/or parsnip and place them into the pot as you complete the preparation. Be sure that vegetables are clean of dirt.
Cover pot and reduce heat to medium high. Bring to a boil. Reduce heat to simmer and cook, covered for 2 hours, stirring attentively and maintaining the liquid level in pot.
When 2 hours are up, remove from heat. Allow pot to stand uncovered for 1 hour.
Strain liquid into a tall container and let stand until any impurities come to the top. Skim impurities off the stock. Chill for use or freeze.
For concentrated stock, boil strained liquid until reduced by half volume to 1 gallon.
For a very concentrated stock, boil concentrated stock until reduced by half volume to 2 quarts.
In all cases, allow to cool to room temperature before freezing.You can use Lobster shell for an even richer seafood stock. Do not use fish bones of any kind.
Recipe makes 2 gallons fresh stock, 1 gallon of concentrated stock, and a half gallon of very concentrated
stock.Freeze in quantities that will accommodate your usage or concentrate as recommended.
This was one page from Prejean's Cookbook out of 223 pages.