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An aerial view of a bowl of homemade seafood stock on a napkin with a spoon.

Homemade Seafood Stock


  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: About 10-12 cups 1x

Description

Elevate any soup or stew recipe with this rich, savory homemade seafood stock. Made with plenty of seafood shells, fresh herbs and a punch of white wine, this stock is much more flavorful than anything you'd find on a shelf. Plus, making your own seafood stock couldn't be easier.


Ingredients

Scale

7-10 cups seafood shells and bones (see note)
4 garlic cloves, smashed
2 celery stalks, chopped
2 carrots, chopped
1 onion, quartered
1 leek, white and light green part thinly sliced
10 fresh thyme sprigs
10 fresh parsley sprigs
2 fresh rosemary sprigs
2 dried bay leaves
1 teaspoon peppercorns
Water
1 (6-ounce) can tomato paste
1 cup dry white wine
Salt to taste


Instructions

  1. Heat oven to 400 degrees. Spread seafood shells on a large baking sheet lined with parchment paper and roast for 10 minutes.
  2. Add the roasted seafood shells to a large pot with the garlic, celery, carrots, onion, leek, herbs and peppercorn. Pour in enough water to cover the ingredients. Stir in the tomato paste and wine.
  3. Bring the water to a boil and then lower to a simmer. Skim off the foam as it forms on the top of the stock. Keep simmering until the stock develops a rich seafood flavor, about an hour. You could even simmer for up to two hours, but know you won't get quite as much stock from the water cooking off.
  4. Add about 1/2 tablespoon to 1 tablespoon of salt and taste. If it needs more salt, add more until your liking. Don't be surprised if you add more than you'd think. Stock tends to need a decent amount of salt.
  5. Line a larger strainer with cheesecloth and strain the stock from the shells and aromatics. Use immediately or store in the refrigerator or freezer. Enjoy!

Notes

  • You can use a variety of shrimp shells, crab shells, lobster shells or fish bones. The amount of seafood shells is just a guideline because they can be a bit awkward to measure. Generally, I add leftover shells to a gallon zipper bag that I leave in the freezer. When it's full, I make stock. Sometimes that bag is so full it barely zips, and other times it's filled but not bursting at the seams. You have leeway here.
  • The exact amount of stock you'll yield varies based on the amount of water used and how much cooks off.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Soups
  • Method: Stove-Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 10
  • Sugar: 0
  • Sodium: 550
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 1
  • Fiber: 0
  • Protein: 0
  • Cholesterol: 0

Keywords: homemade seafood stock, homemade stock