Seafood Stock

This Homemade Seafood Stock is perfect for soups, stews, and risottos. This rich and flavorful broth is made from crab shells or shrimp shells, giving your meals an authentic taste. Simply simmer the shells with aromatic vegetables, herbs, and spices and you'll have a delicious base for many creations.

Course Soup, stock

Cuisine American

Keyword crab stock, how to make seafood stock, lobster stock, seafood stock, shellfish stock, shrimp stock

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 19kcal

Author Brandi Crawford

Equipment

Cast Iron Dutch Oven

Ingredients

1-3 pounds seafood shells Crab, lobster, shrimp.
2 bay leaves
2 celery stalks Chopped into pieces.
3 carrots Chopped into pieces.
¼ 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.

Nutrition

Serving: 1cup | Calories: 19kcal | Carbohydrates: 2g