The DIY Pantry (38 page)

1. Melt the butter in a large stockpot over medium-high heat. Toss in the onions, celery, carrots, leeks, and mushrooms and stir to coat. Cook, stirring occasionally, until all vegetables have begun to caramelize, 15–20 minutes. Add the garlic and continue to brown for another 2–3 minutes.
   
2. Pour in the water and bring to a boil. Once boiling, reduce to a very gentle simmer and add in the peppers, thyme, bay leaves, peppercorns, and reserved onion skins.
   
3. Simmer, covered, for 30–60 minutes, until the stock is very aromatic.
   
4. When you are ready to finish the stock, toss in the parsley and let simmer for a final 5–10 minutes.
   
5. Filter through a fine-mesh sieve and pour into storage containers.
   
6. Refrigerate for up to 5 days, or freeze for up to 1 year.
   

Any whitefish makes a delicious stock, but avoid oily fish, such as salmon.

1. In a large, heavy-bottomed stockpot, melt the butter over medium-high heat, toss in the celery, onions, and carrots, and toss to coat. Sauté until just beginning to brown, 8–10 minutes; then add the fish bones and the wine.
   
2. Cover and let simmer until the fish bones are white and no longer opaque, 5–10 minutes.
   
3. Add the hot water and bring just to a simmer—do not boil. As soon as it begins to simmer, turn the heat to low and add the peppercorns, thyme, and bay leaves. Cover and simmer for 3–6 hours. Skim off any impurities that float to the surface.
   
4. When you are ready to finish the stock, toss in the parsley and let simmer for a final 5–10 minutes.
   
5. Filter through a fine-mesh sieve and pour into storage containers.
   
6. Refrigerate for up to 5 days, or freeze for up to 1 year.
   

You can make this stock with any crustacean, such as lobster or crayfish.

1. In a heavy-bottomed stockpot, melt the butter over medium-high heat and sauté the shrimp shells until they turn completely pink, 2–3 minutes.
   
2. Pour in the cold water, add the vegetables and garlic, and return to a boil. Reduce heat to a gentle simmer, cover, and simmer for 20–30 minutes, until the stock is very aromatic. Toss in the parsley and simmer uncovered for an additional 5 minutes.
   
3. Strain through a fine-mesh strainer to remove the solids and stir in the lemon juice.
   
4. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for 5–6 months.
   

Bean broth is an easy, frugal way to have a flavorful broth that can be used in anything that needs a hearty, rich flavor. It’s great for vegetarians or anyone who wants to stretch the grocery budget without sacrificing satiety or flavor.