Description
Make this incredibly rich seafood stock from any shellfish shells in just over an hour! The easiest method for making restaurant-quality stock at home.
Ingredients
Scale
- 4 cups shellfish shells (from shrimp, lobster, crawfish or crab)
- 2 tablespoons neutral oil
- 6 garlic cloves, crushed
- 1 large celery stalk, chopped
- 1 large onion, chopped
- 1 carrot, chopped
- 3 tablespoons tomato paste
- ½ cup dry white wine
- 1 bay leaf
- 10 whole peppercorns
- 2–3 teaspoons salt
- 8 cups water
Instructions
- Heat oil in a Dutch oven over medium-high heat.
- Add shells and roast for 10 minutes, stirring occasionally.
- Add chopped onion, celery, and garlic. Roast another 5 minutes until vegetables begin to soften.
- Add tomato paste, toss to coat everything, and cook 5 more minutes until fragrant and slightly darkened.
- Deglaze pan with white wine, scraping up any browned bits.
- Add bay leaf, salt, peppercorns, and water.
- Bring to a simmer and cook for 45 minutes without stirring.
- Skim off any foam that rises to the surface.
- Taste and adjust seasoning.
- For more concentrated flavor, continue simmering to reduce.
- Strain through a fine-mesh strainer (line with damp cheesecloth, if you have it).
- Let cool to room temperature.
- Store in airtight jars in the refrigerator up to 5 days, or freeze in silicone molds for up to 6 months.
Notes
- Keep a freezer bag specifically for seafood shells. Shrimp, crab, crawfish and lobster shells all work beautifully and can be mixed together.
- Don’t skip the pan-roasting step! It develops deep flavors that make this stock special.
- The foam contains impurities from the shells. Removing it keeps your stock clear and clean-tasting.
- If you don’t have wine, use a little extra water plus a squeeze of lemon juice.
- Try removing the celery and adding fresh ginger for Asian-inspired dishes.
- Fresh herbs like thyme, tarragon, or rosemary can be added in the last 10 minutes of cooking.
- Freeze in ½ cup portions using silicone molds or ice cube trays. Once frozen, transfer to freezer bags for easy storage.
- For a more intense flavor, simmer the finished stock down to concentrate it further, it’s perfect for when you want maximum seafood flavor in minimal liquid.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Easy Recipes
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 2g
- Sodium: 1200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg