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Homemade Seafood Stock Recipe

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★★★★★

5 from 146 reviews

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.

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, 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

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