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Seafood Stock Recipe

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★★★★★

4.4 from 90 reviews

A rich and flavorful homemade seafood stock made from shrimp, crab, lobster shells, and white fish bones simmered with aromatic vegetables and herbs. This stock serves as an ideal base for seafood soups, stews, sauces, and risottos, imparting a deep ocean essence without overpowering other flavors.

Ingredients

Scale

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 parsley stems, cleaned
  • 2–3 sprigs fresh tarragon
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 8–10 cups water

Instructions

  1. Prep: Rinse the seafood shells and heads thoroughly to remove any debris or impurities. Drain well. Peel and quarter the onion. Rinse the carrot and celery stalk, then chop each into 2-inch pieces. Smash and peel the garlic cloves. Remove parsley leaves from stems, keeping the stems for the stock.
  2. Sauté: Heat a large stock pot over medium heat and add the extra virgin olive oil. Add the quartered onion, carrot chunks, celery chunks, and smashed garlic cloves. Sauté the vegetables for about 5 minutes, stirring occasionally, until they start to brown and develop sweetness.
  3. Add Shells: Add the seafood shells and heads to the pot with the sautéed vegetables. Cook them for approximately 5 minutes, stirring occasionally, to begin releasing their flavor and aromas.
  4. Caramelize: Make a well in the center of the pot and add the tomato paste. Gradually stir the paste into the shells and vegetables, cooking for about 1 minute until it darkens slightly and caramelizes, enhancing depth of flavor.
  5. Deglaze: Pour in the two tablespoons of cooking sherry and let it simmer for 1 to 2 minutes. This will burn off the alcohol and loosen any browned bits stuck to the pot, adding richness to the stock.
  6. Simmer: Add the parsley stems, fresh tarragon sprigs, bay leaves, and peppercorns. Pour in enough water (about 8 to 10 cups) to fully cover the shells and vegetables. Bring the mixture up to a gentle simmer and cook uncovered on low heat for 30 minutes. Stir occasionally and skim foam or impurities from the surface as needed to keep the stock clear.
  7. Strain: Remove the pot from heat and let the stock cool slightly. Pour the liquid through a fine mesh strainer into a large heat-safe container, pressing down on the solids with a wooden spoon to extract all the flavorful liquid. Discard the shells and vegetable solids. Allow the stock to cool completely before storing it in smaller containers for quicker refrigeration or freezing.

Notes

  • Do not simmer seafood stock for longer than 30 minutes to avoid bitterness and cloudiness.
  • Use the stock within 3 days if refrigerated or freeze for up to 3 months.
  • Adjust water amount depending on size of pot and shells to ensure full coverage but not too diluted.
  • Skimming foam during simmering helps achieve a clear stock.
  • For a richer stock, you can roast shells briefly before sautéing, but this recipe calls for sautéing directly.
  • Tomato paste adds a slight acidity and deeper flavor to the seafood stock.

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

Find it online: https://ellaeatsdaily.com/seafood-stock-recipe/