Seafood Stock Recipe

Whether you call it Seafood Stock or Seafood Broth it's easier than you could believe to make it. Seafood Stock is a staple in our kitchen and incredibly easy to make with leftover seafood shells. I made this with leftover crab shells and shrimp shells but you could use whatever seafood shells you have on hand.

Leftover seafood shells like crab, shrimp, and lobster can be frozen in a ziplock bag until enough are accumulated to make the stock. Once made Seafood Stock can be frozen for about 6 months. It's so much more delicious than anything you will find in the store. 

I made Homemade Seafood Stock Christmas Eve to make Seafood Chowder.

Not only will you save money not having to purchase boxed stock but it also tastes so much better then anything you'll find at the store. Seafood Broth is the perfect base for Gumbo, Seafood Chowders, and Cioppino.

Seafood Stock is relatively easy to make and a great use for any Shrimp, Crab, or Lobster Shells you have on hand. I will usually freeze the shells until I've accumulated enough to make this easy Seafood Stock. 

I made Seafood Chowder using the Seafood Stock recipe for Christmas Eve this year. Make sure to come back on Friday for the recipe!

In a large soup pot over medium-high heat sauté 2 tablespoons Olive Oil and 1 whole Chopped Onion, until onion starts to caramelize.

Add: 

• 5 cloves Garlic
• Shells from 2 pounds of Shrimp
• Shell from 1 Crab
• 3 whole Sliced Carrots
• 6 Stalks Diced Celery

Stir in 2 whole Bay Leaves, and 8 Sprigs Fresh Thyme. Cook until shells start to brown, about 5-8 minutes.

Stir in 3/4 cup Dry White Wine, and scrape bottom of pan well to loosen any brown bits.

Cook for about 2 minutes until reduced by half.

Stir in 12 cups Water, and 2 teaspoons Salt. Bring to a simmer, cover, and cook for 1 hour.

Strain stock through a fine mesh strainer, taste stock and add additional salt to taste as needed. Use as desired.

Favorite recipes to use your Seafood Stock are:

• Seafood Chowder
• Seafood Risotto
• Cioppino (Italian Fisherman's Stew)
• Shrimp and Sausage Gumbo 

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Seafood Stock, Stock Recipe, Recipe

American

Yield: 8 cups

Author: Serena Bakes Simply From Scratch

Seafood Stock Recipe

Whether you call it Seafood Stock or Seafood Broth it's easier than you could believe to make it. Seafood Stock is a staple in our kitchen and incredibly easy to make with leftover seafood shells. I made this with leftover crab shells and shrimp shells but you could use whatever seafood shells you have on hand.

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Ingredients

• 2 tablespoons Olive Oil
• 1 whole Onion, Diced
• 5 cloves Garlic, Peeled
• 2 pounds Shrimp Shells (Shells Off Of 2 lbs of Shrimp)
• 1 whole Crab Shell
• 3 whole Carrots, Sliced
• 6 stalks Celery, Diced
• 2 whole Bay Leaves
• 8 sprigs Fresh Thyme
• 3/4 cup Dry White Wine
• 12 cups Water
• 2 teaspoons Salt, Plus Additional If Needed

Instructions

1. In a large soup pot heat olive oil over medium-high heat. Add onion and cook until starting to caramelize.
2. Stir in garlic, seafood shells, carrots, celery, bay leaves, and thyme. Cook until shells start to brown, about 5-8 minutes.
3. Add white wine and scrape brown bits off the bottom of pot. Cook for about 2 minutes until reduced by almost half.
4. Stir in water and salt. Bring to a simmer, cover, and cook for 1 hour.
5. Strain stock through a fine mesh strainer. Taste stock and add additional salt as needed.

Nutrition Facts

Calories

121.66

Fat

3.85 g

Sat. Fat

0.57 g

Carbs

13.26 g

Fiber

1.77 g

Net carbs

11.49 g

Sugar

2.19 g

Protein

4.87 g

Sodium

638.98 mg

Cholesterol

14.31 mg

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2016/12/how-to-make-seafood-stock.html

© 2016 Serena Bakes Simply From Scratch

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