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Seafood Stock

Seafood Stock: Amazing 30-min Flavor Bomb

  • Author: basmer
  • Total Time: 55 minutes
  • Yield: Approximately 7-8 cups 1x
  • Diet: Vegetarian

Description

Learn how to make rich and flavorful homemade seafood stock using shrimp, crab, or lobster shells and aromatic vegetables. This versatile seafood base is perfect for enhancing soups, stews, bisques, and sauces, adding a deep, briny essence to your favorite seafood dishes. It’s a fantastic way to use leftover shells and elevate your cooking.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound mixed seafood shells (shrimp, crab, lobster)
  • 2 tablespoons tomato paste
  • 1/4 cup cooking sherry or dry white wine
  • 8 cups water
  • 1 bunch parsley stems
  • 2 sprigs fresh tarragon or 1 teaspoon dried
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring until lightly browned.
  2. Add seafood shells to the pot. Cook for 5 minutes more, stirring occasionally.
  3. Stir in tomato paste and cook for 1 minute until it darkens.
  4. Pour in the cooking sherry or white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 1-2 minutes.
  5. Add water, parsley stems, tarragon, bay leaves, and peppercorns. Bring the mixture to a gentle simmer.
  6. Cook uncovered for 30 minutes, skimming off any foam that rises to the surface.
  7. Remove from heat. Let the stock cool slightly.
  8. Strain the stock through a fine-mesh sieve into a clean bowl or pot. Press down on the solids to extract as much liquid as possible. Discard the solids.
  9. Allow the seafood stock to cool completely before storing.

Notes

  • Rinse shells thoroughly before using to remove any dirt or debris.
  • Avoid using oily fish like salmon, mackerel, or tuna, as their bones can make the stock bitter.
  • Do not over-simmer the stock, as this can lead to a bitter or muddy flavor. 30 minutes is sufficient.
  • You can mix and match different types of seafood shells for a more complex flavor.
  • For easier portioning, freeze the cooled stock in ice cube trays or freezer bags.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Kitchen Basics & How To
  • Method: Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 50
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

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Find it online: https://www.recipesmolly.com/seafood-stock-recipe/