What is seafood base?

Answer 1

Seafood stock (more commonly known as fish stock) is used in cooking soups, stews and sauces with a fish or seafood base or flavour.

It is made by simmering water, onion, garlic, celery and seafood trimmings for several hours. Rough proportions are 1kg (2lbs) seafood trimmings to 2 liters (2qts) cold water, plus one each onion (quartered), celery stalk (roughly chopped) and garlic clove (halved).

Fish bones and heads, prawn, crab and lobster shells are used, though fish skin mustn't be used. Rinse the seafood bits before adding the water. Seafood stock must never be allowed to boil.

After cooking and straining (strain it through a fine sieve and don't press down the solid ingredients, just let the liquid run into a container) the stock will keep a couple of days in the fridge, a few months in the freezer.

You can allow the strained stock to simmer until reduced by half in order to make a richer stock or to take up less room in the freezer.

Answer 2

seafood base is shrimp crab legs and fish mixed together with french fries.