How to Make Seafood Stock
This seafood stock recipe uses shellfish trimmings, vegetables, herbs, and white wine to create a rich and flavorful base for various dishes. The ingredients are simmered together, then strained to produce the stock, which can be used immediately or stored for later use.
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.