Seafood Stock
Transform your seafood dishes with this deeply flavorful homemade seafood stock! Crafted from a rich blend of shrimp shells, fish bones, aromatic vegetables, and fresh herbs, this stock is the perfect foundation for chowders, bisques, and seafood stews. A hint of tomato paste adds depth, while optional white wine infuses a subtle brightness. Simmered to perfection, it captures the essence of the ocean in every sip. This easy-to-make stock not only enhances the taste of your recipes but also reduces waste by utilizing shellfish shells and fish bones. Prepare ahead of time, store it in your freezer, and bring gourmet flavor to your kitchen any day you need it!
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Recipe Information
Ingredients
- 2 cups Shrimp shells (or crab shells, lobster shells, or a combination)
- 1 pound Fish bones (preferably white fish; avoid oily fish like salmon)
- 1 large Yellow onion, roughly chopped
- 2 stalks Celery stalks, roughly chopped
- 1 large Carrot, roughly chopped
- 4 cloves Garlic cloves, smashed
- 2 leaves Bay leaves
- 6 sprigs Fresh parsley sprigs
- 4 sprigs Thyme sprigs
- 1 teaspoon Black peppercorns
- 2 tablespoons Tomato paste
- 1 cup White wine (optional)
- 10 cups Cold water
Instructions
1. Rinse the shrimp shells and fish bones thoroughly under cold running water to remove any debris or impurities.
2. In a large stockpot, heat a small drizzle of oil over medium heat. Add the shrimp shells and fish bones, sautéing for 5-7 minutes until they start to release their aroma and turn pink (if using shrimp shells).
3. Stir in the chopped onion, celery, carrot, and smashed garlic. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Push the shells and vegetables to one side of the pot. Add tomato paste and let it cook for 1-2 minutes, stirring constantly to caramelize slightly.
5. Deglaze the pot with white wine, if using. Scrape the bottom of the pot to release any browned bits for added flavor. Let it simmer for 2-3 minutes to reduce slightly.
6. Add the cold water, bay leaves, parsley, thyme, and black peppercorns. Bring the mixture to a gentle boil over medium-high heat.
7. Once boiling, reduce the heat to low and let the stock simmer uncovered for 45-60 minutes. Skim any foam or impurities from the surface as they appear.
8. After simmering, remove the pot from the heat. Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or another pot, discarding the solids.
9. Let the stock cool to room temperature, then store in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.
10. Use this delicious seafood stock as a base for soups, stews, or any seafood-based dishes.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 17.0 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5305 mg | 408% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
