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4.78
from
9
votes
Seafood Stock
A perfect base for many dishes, this seafood stock is surprisingly easy to make.
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
American
Ingredients
2-gallon bag
shellfish shells
(lobster, shrimp, crabs, mussels, etc.)
6
cup
water
2
tbsp
salt
1
medium
yellow onion,
quartered
1
handful
fresh parsley
2
sprigs
rosemary
3
cloves
garlic,
smashed
3
bay leaves
1
cup
white wine
1
cup
carrots,
roughly chopped
1
cup
celery,
roughly chopped
Instructions
In a large stockpot, combine all ingredients (except bay leaves) for stock.
Cover the pot with a lid and bring to a boil over medium heat. Reduce to a simmer and leave covered for 1–2 hours.
Remove lid and add bay leaves. Continue simmering uncovered for another hour.
Remove from heat and let stock cool slightly. Pour contents of stock pot through a
fine mesh strainer
and into a large bowl.
Stock is now ready to use or be placed in a glass jar for temporary storage or
vacuum-seal bag
for frozen storage.