Homemade Seafood Stock Recipe

Introduction

Seafood stock is a flavorful base made from shells and aromatics that adds depth to soups, stews, and sauces. This recipe uses a mix of shrimp, crab, lobster shells, and fish bones for a rich, savory broth you can make easily at home.

Ingredients

• 1½–2 pounds seafood shells (shrimp heads and shells, crab shells, and/or lobster shells, white fish bones)
• 1 medium onion
• 1 medium carrot
• 1 large celery stalk
• 2 cloves garlic
• 1 teaspoon extra virgin olive oil
• 1 teaspoon tomato paste
• 2 tablespoons cooking sherry
• 1 handful of parsley stems
• 2–3 sprigs fresh tarragon
• 2 bay leaves
• 1 teaspoon peppercorns
• 8–10 cups water

Instructions

1. Step 1: Rinse the seafood shells and heads thoroughly and drain well. Peel and quarter the onion. Rinse the carrot and celery, then cut into 2-inch chunks. Smash and peel the garlic cloves. Remove stems from the parsley.
2. Step 2: Heat a stock pot over medium heat and add the olive oil. Sauté the onion, carrot, celery, and garlic for about 5 minutes, stirring occasionally, until the vegetables start to brown.
3. Step 3: Add the shrimp shells to the pot and cook for about 5 minutes, stirring occasionally to release their flavor.
4. Step 4: Create a well in the center of the pot and add the tomato paste. Gradually stir it into the other ingredients and cook for about 1 minute, until the paste darkens.
5. Step 5: Deglaze the pot with the cooking sherry, letting it simmer for 1–2 minutes to burn off the alcohol. Scrape up any browned bits from the bottom of the pot.
6. Step 6: Add the parsley stems, tarragon sprigs, bay leaves, peppercorns, and enough water to cover the shells. Bring to a gentle simmer and cook uncovered on low heat for 30 minutes. Stir occasionally and skim off any foam.
7. Step 7: Remove the pot from heat and let cool slightly. Strain the stock through a fine mesh strainer into a heat-safe container, pressing gently with a wooden spoon to extract all liquid. Discard the solids. Allow the stock to cool before storing.

Tips & Variations

• Use shrimp shells and fish bones that are fresh or properly frozen for the best flavor.
• For a clearer stock, avoid boiling vigorously and skim foam regularly.
• Substitute white wine for the sherry if desired.
• Add fennel or leeks for a different aromatic twist.
• Freeze leftover stock in ice cube trays to use smaller amounts conveniently.

Storage

Store the cooled seafood stock in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the stock for up to 3 months. Reheat gently on the stove before using in recipes, avoiding boiling to maintain flavor clarity.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood shells for the stock?

Yes, frozen shells are perfectly fine and can help reduce waste by using leftovers. Just thaw them before starting the recipe.

How long can I simmer seafood stock?

Simmering for about 30 minutes is ideal to extract flavor without bitterness. Cooking longer can make the stock cloudy and overly strong.

Homemade Seafood Stock Recipe

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4.6 from 127 reviews

This rich and flavorful seafood stock is made by simmering a combination of shrimp, crab, lobster shells, or white fish bones with aromatic vegetables and herbs. Perfect as a base for seafood soups, stews, sauces, and risottos, this homemade stock captures the essence of the sea with fresh herbs, a hint of tomato paste, and cooking sherry to add depth and complexity.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Approximately 6 cups of seafood stock 1x
• Category: Stock/Broth
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Seafood Stock Ingredients

• 1½–2 pounds seafood shells (shrimp heads and shells, crab shells, and/or lobster shells, white fish bones)
• 1 medium onion, peeled and quartered
• 1 medium carrot, rinsed and cut into 2-inch chunks
• 1 large celery stalk, rinsed and cut into 2-inch chunks
• 2 cloves garlic, smashed and peeled
• 1 teaspoon extra virgin olive oil
• 1 teaspoon tomato paste
• 2 tablespoons cooking sherry
• 1 handful of parsley stems, stems only
• 2–3 sprigs fresh tarragon
• 2 bay leaves
• 1 teaspoon peppercorns
• 8–10 cups water, enough to cover shells

Instructions

1. Prep: Rinse the seafood shells and heads thoroughly and drain well to remove impurities. Prepare the vegetables by peeling and quartering the onion, rinsing and cutting the carrot and celery into 2-inch chunks, smashing and peeling the garlic cloves, and removing stems from the parsley.
2. Sauté: Heat a stock pot over medium heat and add the olive oil. Sauté the onion, carrot, celery, and garlic for about 5 minutes, allowing the vegetables to soften and start browning while stirring occasionally to prevent burning.
3. Add Shells: Add the seafood shells to the pot and cook them for about 5 minutes, stirring occasionally to release their flavors and further deepen the color of the base.
4. Caramelize: Make a well in the center of the pot and add the tomato paste. Gradually stir the paste into the mixture and cook for about 1 minute until it darkens and caramelizes, enhancing the stock’s flavor complexity.
5. Deglaze: Pour in the cooking sherry to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the mixture simmer for 1–2 minutes to allow the alcohol to evaporate, enriching the stock with subtle sweetness.
6. Simmer: Add parsley stems, fresh tarragon sprigs, bay leaves, and peppercorns, then pour enough water to cover the shells (8–10 cups). Bring the stock to a gentle simmer over low heat and cook uncovered for 30 minutes, stirring occasionally and skimming off any foam or impurities that rise to the surface.
7. Strain: Remove the pot from heat and let the stock cool slightly. Pour the mixture through a fine mesh strainer into a heat-proof container, pressing down on solids with a wooden spoon to extract all liquid. Discard the shells and vegetable remnants. Allow the stock to cool completely before storing it in smaller containers for faster cooling and refrigeration.

Notes

• Using a combination of shrimp, crab, and lobster shells provides the richest flavor, but white fish bones can also be added for a lighter stock.
• Do not simmer the stock longer than 30 minutes to avoid bitterness from the shells.
• Make sure to skim the foam and impurities as the stock simmers to ensure a clear and clean broth.
• The stock can be refrigerated for up to 3 days or frozen for up to 3 months in airtight containers.
• For a deeper flavor, roast the shells and vegetables before sautéing, but this step is optional.

Keywords: seafood stock, seafood broth, shrimp shells stock, homemade fish stock, seafood base, cooking stock, fish broth, shellfish broth