This Homemade Seafood Stock is made using the shells of shellfish like crab, shrimp, or lobster. The broth is simmered with carrots, celery, and a bay leaf to use in bisques, soups, and more.
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Finding seafood stock in grocery stores is difficult. And it never tastes like homemade. This recipe is the perfect cure.
What is Seafood Stock
It’s a type of broth made by simmering seafood (usually the shells of shrimp, lobster, or crab) along with aromatics such as carrots, celery, and herbs in water. It’s used as a base for soups, bisques, stews, risottos, sauces, and other dishes that will need immense seafood flavor.
You can use a variety of seafood such as fish, shrimp, crab, lobster, or shellfish. If you don’t have access to shellfish shells or prefer not to use them, you can still make a flavorful stock by using fish bones or heads and other seafood such as squid or octopus.
The seafood is added to a pot with cold water, white wine, carrots, celery, and bay leaves, and then simmered to extract the maximum flavor from the ingredients. After simmering, the stock is strained to remove the vegetables and shells.
Where to Get Shells and How to Store
When preparing crab legs at home, I have gotten into the habit of keeping the leftover shells to make stock. This stock works great with my Smoked Crab Legs recipe because the broth produces a little smoky flavor that’s amazing. You can do the same with any leftover seafood shells.
You can store them in the freezer until you are ready to use them. They will last in the fridge for a few days, but should go in the freezer if you plan to keep them longer. Here are some storage tips:
- Rinse the shells under cold water to clean them.
- Pat the shells dry.
- Place the shells in a sealable plastic bag or airtight container.
- Label the bag or container with the type of shells and the date you stored them.
- Place the bag or container in the freezer.
The shells will keep in the freezer for up to several months. When you’re ready to make the seafood stock, simply remove the shells from the freezer and add them to the broth. They will defrost quickly.
Spices
I don’t use a lot of spices in the broth because the recipe you’re going to add it to will be very well seasoned. You primarily want the broth to taste like seafood. I use salt and pepper, but feel free to add whatever you like.
How to Make Seafood Stock
Full detailed instructions are below in the recipe card.
- Add shells, water, carrots, celery, bay leaf, salt, and pepper to taste to a Dutch oven or soup pot on High heat.
- Once the water begins to boil, adjust the heat to medium-low and cover. Simmer.
- When the broth is finished, strain the broth using a mesh strainer or cheesecloth.
Cook Time/How Long to Cook
As with any stock, you typically want it to cook for an hour or two for maximum flavor. I find that at least 25 minutes of simmering provides great flavor. If you find your stock is bland after 25 minutes, then go ahead and allow it to cook until it reaches the flavor profile you are looking for.
Additional Substitutions and Add-Ins
- Onions
- Fresh Tyme
- Garlic
- Parsley
- Fresh Lemon
How to Store
The stock will last for a week tightly covered in the fridge.
Freezing Leftover Stock
Be sure your stock has cooled and then add it to a sealable airtight container or bag. I like to use these SouperCubes soup molds from Amazon. The stock will last up to 6 months.
Pair With These Recipes
Creamy Crab Bisque
Crab Risotto
More Seafood Recipes
Seafood Boil in a Bag
Grilled King Crab Legs
Grilled Snow Crab Legs
Smoked Lobster Tail
Seafood stock
Ingredients
- 1-3 pounds seafood shells Crab, lobster, shrimp.
- 2 bay leaves
- 2 celery stalks Chopped into pieces.
- 3 carrots Chopped into pieces.
- 1/4 cup dry white wine I used Pinot Grigio.
- salt and pepper to taste
- water Use enough water to completely cover the shells and vegetables.
Instructions
- Add all of the ingredients to a Dutch oven or soup pot on High heat. Be sure to use enough water to cover all of the ingredients. As the broth heats you may notice bubbles/scum. You can spoon that out with a spoon or ladle.
- Once the water begins to boil, adjust the heat to medium-low and cover. Allow the broth to simmer for at least 25 minutes. Taste the broth repeatedly. Add additional cooking time if the broth does not have immense flavor. The number of shells you use and the type of shells you use will impact the cooking time. You may need to allow the broth to cook for an hour or longer.
- When the broth is finished, strain the broth using a mesh strainer or cheesecloth.