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Horizontal image of jars and cups of a red liquid next to fresh vegetables.

Easy Homemade Seafood Stock


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour, 25 minutes
  • Yield: 2 quarts 1x

Description

No need to throw out those shells when you can use them all to make homemade seafood stock. You can use it in so many different ways.


Scale

Ingredients

  • 46 cups shellfish shells, (shrimp, lobster, and/or crab)
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly sliced 
  • 2 garlic cloves, smashed
  • 2 1/2 quarts water
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons salt

Instructions

  1. Break up larger pieces of shell by placing in a resealable bag and hitting with a meat mallet or rolling pin. You can use whole shrimp shells, so don’t add those to the bag.
  2. Add oil to a stockpot over medium heat. Add shells, onions, carrots, and celery. Saute for 15 minutes, or until lightly browned. 
  3. Stir in garlic and cook for another 2 minutes. Add 2 1/2 quarts of water, tomato paste, white wine, bay leaf, thyme, black pepper, and salt. Bring the mixture to a boil, then reduce to a simmer and continue to cook for 1 hour. 
  4. Strain through a sieve, pressing the solids. You should have about 2 quarts of stock. 
  5. Use stock right away or store it. See the end of this article for storing instructions.

  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Stock

Keywords: seafood, stock, shelfish