Homemade Seafood Stock Recipe

Introduction

Seafood stock is a flavorful foundation for many seafood dishes, adding depth and richness to soups, stews, and sauces. Made from shrimp, crab, lobster shells, and aromatic vegetables, this homemade stock brings the taste of the sea to your kitchen.

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 seafood shells and heads and drain well. Peel and quarter the onion. Rinse carrot and celery, then cut both into 2-inch chunks. Smash and peel garlic cloves. Remove stems from parsley.
2. Step 2: Heat a stock pot over medium heat and add olive oil. Sauté onion, carrot, celery, and garlic for about 5 minutes until the vegetables start to brown, stirring occasionally.
3. Step 3: Add the shrimp shells and cook for about 5 minutes, stirring occasionally to release their flavor.
4. Step 4: Make 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 cooking sherry, letting it simmer for 1–2 minutes to burn off the alcohol. Scrape up any browned bits stuck to the pot.
6. Step 6: Add parsley stems, tarragon, 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 that forms.
7. Step 7: Remove from heat and let cool slightly. Strain the stock through a fine mesh strainer into a heat-safe container. Press down on the solids with a wooden spoon to extract all the liquid. Discard shells. Allow the stock to cool before storing in smaller containers.

Tips & Variations

• Use a mix of shellfish shells and white fish bones for a more complex flavor.
• Add a splash of white wine instead of sherry for a different aromatic profile.
• For a richer stock, roast the shells briefly before starting the sauté step.
• Strain through cheesecloth for an extra-clear stock if desired.

Storage

Store seafood stock in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove, avoiding boiling to preserve flavor and clarity.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood shells for this stock?

Yes, frozen shells work well. Just thaw and drain them before starting the recipe.

Is it necessary to add tomato paste?

Tomato paste enhances the color and adds a subtle sweetness, but you can omit it if preferred. The stock will still be flavorful without it.

Homemade Seafood Stock Recipe

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A rich and flavorful homemade seafood stock made from shrimp heads, crab shells, and white fish bones combined with aromatic vegetables and herbs. Perfect as a base for seafood soups, sauces, and risottos, providing a deep oceanic essence to your dishes with a natural, fresh taste.

• Author: Elena
• 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: Seafood

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 parsley stems, removed from leaves
• 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, then drain well to remove any excess water. Peel and quarter the onion, rinse the carrot and celery stalk, then cut them into 2-inch pieces. Smash and peel the garlic cloves. Remove the stems from the parsley, 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 onion, carrot, celery, and garlic to the pot and sauté for about 5 minutes, stirring occasionally, until the vegetables start to brown and deepen in flavor.
3. Add Shells: Add the shrimp shells (and other seafood shells if using) to the pot and cook them for about 5 minutes, stirring occasionally to release their flavors and aromas.
4. Caramelize: Create a well in the center of the pot and add the tomato paste. Gradually stir the paste into the vegetables and shells, cooking for about 1 minute until the tomato paste darkens and begins to caramelize, which adds depth to the stock.
5. Deglaze: Pour in the cooking sherry to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it simmer for 1–2 minutes to cook off the alcohol and incorporate the sherry’s flavor into the mixture.
6. Simmer: Add the parsley stems, tarragon sprigs, bay leaves, peppercorns, and enough water to cover the shells (about 8–10 cups). Bring the stock to a gentle simmer, then reduce the heat to low. Let it 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 allow the stock to cool slightly. Pour the stock through a fine mesh strainer into a large heat-safe container. Use a wooden spoon to press down on the solids to extract as much liquid as possible. Discard the shells and solids, then cool the stock in smaller containers to speed up the cooling process before storing.

Notes

• Do not simmer the stock longer than 30 minutes to avoid bitter flavors from developing.
• Use seafood shells that are fresh or properly frozen to ensure a clean, oceanic flavor.
• Store in airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.
• Straining thoroughly is essential for a clear, smooth stock.
• Adjust water amounts to your pot size but keep a ratio that covers the shells adequately.

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