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    Home » Recipes » Seafood Recipes

    Simple Homemade Seafood Stock

    Published: May 6, 2023 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    In just about 30 minutes, you can make a robust homemade seafood stock that rivals any store bought stock! A simple seafood stock is a great way to use up leftover vegetable scraps and shrimp shells and instantly elevates your favorite seafood dishes, such as French bouillabaisse and garlic steamed mussels.

    Homemade seafood stock with fresh thyme, carrots and garlic.
    Jump to:
    • 🍤 Recipe Highlights
    • 📋 Ingredients
    • 🥕 Substitutions and Variations
    • ⏲️ How to Make An Easy Seafood Stock
    • 📍 Recipe Tips
    • Recipe FAQs
    • Recipes to Use Homemade Seafood Stock
    • Easy Homemade Seafood Stock

    Homemade seafood stock is one of those "back pocket" recipes that we should all have in our repertoire. Making an easy homemade stock doesn't need to be an all day process and can be made in just about 30 minutes and instantly intensifies any recipe you add it to.

    A simple seafood stock is the perfect use for any leftover vegetable scraps or leftover shrimp shells (after making a chilled seafood platter, perhaps?) Keep all the vegetable and seafood scraps in a resealable plastic bag in the freezer and once it gets full, you're ready to make an easy homemade seafood stock!

    Make an extra batch and keep the seafood stock in the freezer and add to your favorite seafood dishes, such as steamed clams with white wine.

    🍤 Recipe Highlights

    • Homemade seafood stock done in nearly 30 minutes and trumps any store bought stock!
    • Great use for leftover vegetable scraps! Save all those onion peels, carrot peels, herb stems and shrimp shells. Keep them in a large resealable bag in the freezer until ready to use!
    • Use any shellfish or fish carcases that you have leftover, such as the leftovers fish remnants from grilled branzino.
    • Homemade seafood stock elevates your seafood recipes, such as cioppino or linguine and clams.

    📋 Ingredients

    Ingredients for seafood stock, including shrimp shells, carrots, garlic and fresh herbs.
    • Shellfish Shells: Shrimp shells, crab shells and lobster shells are perfect for a shellfish stock. You can also use fish bones and carcasses for a seafood homemade stock. Though, stay away from clam shells and mussel shells, as they won't provide much flavor.
    • Onions and Garlic: Both are aromatics that flavor the stock. You can also use shallots, leeks, ramps and fennel.
    • Celery and Carrot: Use orange carrots, which will give the stock a lovely orange color and stay away from dark purple carrots, which can change the broth color.
    • Herbs: Use your favorite herbs to flavor the homemade seafood stock, such as fresh thyme as listed here or parsley, dill, bay leaf and rosemary.

    See recipe card for full information on ingredients and quantities.

    🥕 Substitutions and Variations

    • Other seafood additions to add to the stock are lobster shells, fish bones and fish carcasses.
    • Instead of onions, add leeks or shallots.
    • Other herbs you can add to flavor the seafood stock are parsley, dill or rosemary.

    ⏲️ How to Make An Easy Seafood Stock

    Saute the shrimp shells and crab shells for a few minutes until fragrant and lightly toasted.

    Step 1: Drizzle olive oil into a Dutch oven and bring up to medium heat. Add the shellfish shells and saute for 5-7 minutes until fragrant and lightly toasted.

    Add the aromatics, including the herbs, carrots, onion and celery.

    Step 2: Add the carrots, onion, celery, garlic and herbs.

    Simmer the seafood stock for 30 minutes.

    Step 3: Pour enough water into completely cover all of the ingredients and simmer the stock for 30 minutes.

    Use a spoon to skim away any impurities and foam that float to the top of the seafood stock.

    Step 4: As the stock simmers, skim away any impurities or foam that float to the top.

    Remove the shrimp shells and aromatics from the stock.

    Step 5: Once the stock is done and deepens in color, turn off the heat and use a slotted spoon to remove the large aromatics.

    Pour the stock through a sieve that is lined with a cheesecloth to catch any leftover shells.

    Step 6: Place a fine mesh strainer over a large bowl and line the strainer with a layer of cheesecloth. Pour the stock through the strainer to catch any small particles leftover.

    📍 Recipe Tips

    • Keep veggie scraps. Keep a gallon sized resealable bag in the freezer and as you accumulate onion peels, celery ends, etc, add all the leftover scraps to the bag. Once the bag is full with vegetable scraps and shrimp shells, make the homemade seafood stock!
    • Don't add red onion or purple carrots to the stock. The dark color will turn the stock a purple-gray color (Trust me, I know this from experience).
    • If you don't have a cheesecloth, layer a few sheets of paper towels over a fine mesh strainer and strain through that.
    • Take the time to skim any foam that floats to the to as the broth simmers. This will ensure a clearer broth.
    • Add salt to your taste. Shellfish can be salty as it is. Once the stock has reduced, taste and adjust as needed.
    • To freeze, let the shellfish stock come to room temperature and store in a resealable ziplock bag. Lay flat in the freeze to freeze flat.
    Recipe for seafood stock with thyme, carrots and garlic.

    Recipe FAQs

    What is seafood stock made of?

    Seafood stock is made up of shrimp shells, crab shells and sometimes fish heads and flavored with aromatics including onions, garlic, carrots and herbs.

    What can be substituted for seafood stock?

    If seafood stock isn't available, substitute with clam juice or vegetable stock.

    How long does homemade stock last?

    Homemade seafood stock will last in the refrigerator for up to 3 days and in the freezer for up to 3 months.

    Recipes to Use Homemade Seafood Stock

    • Cioppino (Italian Seafood and Tomato Stew)
      Cioppino (Seafood and Tomato Stew)
    • Classic linguini and clams recipe with a touch of white wine, tomatoes for sweetness and a gorgeous garlic sauce that wraps around each pasta strand.
      Linguine with Clams
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)
    • Seafood and chorizo paella is full of Pacific Northwest clams and mussels, wild salmon, spicy chorizo and garnished with sweet peas and bright lemon.
      Seafood and Chorizo Paella

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Easy and quick homemade seafood stock made in under an hour!

    Easy Homemade Seafood Stock

    Samantha Ferraro

    LittleFerraroKitchen.com

    In just about 30 minutes, you can make a robust homemade seafood stock that rivals any store bought stock! A simple seafood stock is a great way to use up leftover vegetable scraps and shrimp shells and instantly elevates your favorite seafood dishes
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 16 minutes mins
    Cook Time 30 minutes mins
    Total Time 46 minutes mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 353 kcal

    Equipment

    • Dutch Oven

    Ingredients
      

    • 2 tablespoon olive oil
    • 3 cups shrimp shells, shrimp heads and crab shells
    • ½ yellow onion
    • 1 celery
    • 2 carrots
    • 2 garlic cloves smashed
    • 5 sprigs of fresh thyme
    • 5 ½ cups of water

    Instructions
     

    • Place medium sized pot over medium-high heat and drizzle with olive oil. Add shrimp shells and cook for about 5-6 minutes, lightly toasting the shells.
    • Next add onion, garlic, and thyme and pour in water. Cover pot with lid, bring to gentle boil, and cook for 30 minutes.
    • Once done, drain stock through mesh strainer, pressing onto the solids to get every last bit of stock out.
    • Allow to cool completely before storing or freezing for later use.
    • Yields approximately 5 cups stock

    Notes

    • Keep veggie scraps. Keep a gallon sized resealable bag in the freezer and as you accumulate onion peels, celery ends, etc, add all the leftover scraps to the bag. Once the bag is full with vegetable scraps and shrimp shells, make the homemade seafood stock!
    • Don't add red onion or purple carrots to the stock. The dark color will turn the stock a purple-gray color (Trust me, I know this from experience).
    • If you don't have a cheesecloth, layer a few sheets of paper towels over a fine mesh strainer and strain through that.
    • Take the time to skim any foam that floats to the to as the broth simmers. This will ensure a clearer broth.
    • Add salt to your taste. Shellfish can be salty as it is. Once the stock has reduced, taste and adjust as needed.
    • To freeze, let the shellfish stock come to room temperature and store in a resealable ziplock bag. Lay flat in the freeze to freeze flat.
    Yields about 4 cups of seafood stock.

    Nutrition

    Calories: 353kcalCarbohydrates: 17gProtein: 45gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 296mgSodium: 705mgPotassium: 946mgFiber: 1gSugar: 7gVitamin A: 5165IUVitamin C: 6mgCalcium: 145mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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