How to use fresh seafood scraps to flavor a favorite white sauce.

Instead of tossing seafood scraps out, try this easy recipe to add fresh flavor to a sauce to drizzle over a portion of seafood.

Photo created by author using Canva

Examples of seafood to use in combination or separate:

• White or dark fish bits, scales, skins, and bones
• Clam and mussel shells
• Lobster shells
• Crab shells

Recipe:

1. Place the seafood odds and ends in a cooking pot with a tight-fitting lid.
2. Cover with water at least 2 inches above seafood and bring to a boil.
3. Turn heat to a very low simmer and cover with a tight-fitting for 20 to 30 minutes maximum (finely chopped carrots, celery, shallots, lemon, and or white wine in small amounts help add a rich flavor to the seafood liquid).
4. Strain through a tightly-meshed colander into a clean pot.
5. Recommend using immediately for best taste. Seafood liquid tends to have a strong taste when sitting.
6. Add the warm liquid in small amounts to an already prepared white sauce.
7. Do not add too much without tasting frequently.
8. If not using immediately, pour cooled liquid into a freezer bag or container for later use.

Sauces compliment an entree, not overpower it.

Thank you for reading :-)