Creating your own stock is a valuable skill in the kitchen to elevate the flavors in your cooking. Whether you’re aiming to make soups, stews, or sauces, or just want to add a depth of flavor to a dish, homemade stock is a game-changer. This guide will walk you through the process from scratch. Let’s get started.
How to Make Seafood Stock
Ingredients
- Shells and trimmings from 1-2 pounds of shellfish (like shrimp, crab, or lobster)
- 1 onion, large, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic peeled and smashed
- 1 cup white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 10 peppercorns, whole
- water
Instructions
- Prep the shellfish: Rinse the shells and trimmings under cold water. If you're using shrimp shells, consider roasting them in the oven at 375 degrees F for about 10 minutes first. This will deepen the flavor of your stock.
- Sauté the vegetables: In a large pot, heat a little oil over medium heat. Add the onion, carrots, celery, and garlic, and sauté until the vegetables are soft but not browned, about 5-10 minutes.
- Add the shellfish and wine: Add the shellfish shells/trimmings and wine to the pot. Let the wine simmer for a few minutes to reduce a bit.
- Add the herbs, spices, and water: Add the parsley, thyme, bay leaves, and peppercorns to the pot. Then, add enough water to cover the ingredients by an inch or two.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for about 1-2 hours. Be sure to skim off any foam or impurities that float to the top.
- Strain: Strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the solids.
- Cool and store: Let the stock cool to room temperature, then transfer it to containers for storage. It can be kept in the fridge for up to a week or in the freezer for up to 3 months.
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FAQ
Absolutely! Using a mix of shells from different shellfish like shrimp, crab, and lobster can add a depth of flavor to your stock. Make sure all shells are thoroughly cleaned before use.
Yes, if fresh herbs aren’t available, you can substitute them with dried herbs. The general rule of thumb is to use one-third of the amount of dried herbs to fresh since dried herbs have a more concentrated flavor.
Wine is used to add acidity and depth of flavor, but it can be replaced. If you don’t have white wine, you can use a bit of vinegar or even a squeeze of fresh lemon juice.
Once cooled, homemade seafood stock can be refrigerated for up to a week. If you want to store it longer, you can freeze it in airtight containers for up to 3 months.
