Pat'S Easy Seafood Stock - cooking recipe

Ingredients

4 ounces imitation crabmeat (optional)
15 ounces chicken stock, canned
15 ounces vegetable stock, canned
2 cups water
1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
3 celery ribs, chopped
4 large carrots, unpeeled, ends trimmed and, chopped
1 medium onion, peeled and chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon white pepper
4 cups shrimp shells (from at least one-pound of uncooked shrimp) or 4 cups lobster shells (from at least one-pound of uncooked shrimp)

Preparation

Combine all ingredients in a large cooking pot and bring to a boil, covered.
Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
Strain the solids from the stock using a colander in a large bowl. Discard the solids.
After the stock cools, store it as you wish in your freezer until it is needed.