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Homemade Seafood Stock
Serves 4
15 mins prep
20 mins cook
35 mins total
This 30-minute homemade seafood stock recipe is made with crab shells or shrimp shells. It's far more flavorful than the store-bought version and very easy! It's a perfect base for seafood soups and stews.
Prep:
Prepare the shells: Use seafood or kitchen shears to cut any large seafood shells into 2-inch pieces.
Note: Alternatively, place the shells in a sealed bag and pound them with a meat mallet.
4 ounces crab shells or shrimp shells**Prepare the vegetables: Cut the onion, carrot, and fennel into 2-inch pieces (leaving the peels intact). Smash the garlic cloves (leaving the peels intact).
½ small onion½ small carrot½ small fennel bulb2 cloves garlic
Make the stock:
Saute the aromatics: To a large dutch oven or stock pot set over medium heat, add the olive oil.
Once hot, add the onion, carrot, fennel, garlic, black peppercorns, bay leaf, and seafood shells.
Saute for 2 - 3 minutes until the vegetables turn golden-brown and the shells toast slightly (for example, the shrimp shells will turn pink when toasted).
½ tablespoon extra-virgin olive oil⅕ teaspoon whole black peppercorns½ bay leafIf using wine: If using wine, add the wine first, then bring to a boil and allow it to reduce by half, about 3 - 5 minutes.
Once the alcohol smell has dissipated, add the dill, clam juice, and water and bring to a gentle simmer.
Skim off any scum on the surface, then continue simmering for 20 - 30 minutes until the liquid darkens significantly to a deep golden-brown color and the stock tastes aromatic.
Note: Avoid boiling the seafood stock after adding the water and clam juice as boiling can cause cloudiness.
¼ cup dry white wine¼ cup fresh dill½ cup clam juice2 cups water
Strain the stock:
Strain the mixture through a fine mesh sieve, reserving the liquid and discarding the solids. You should have just about 4 cups of stock.
Season to taste with salt if desired.
Note: If you're not quite sure what you're going to use the stock for, I recommend keeping it unseasoned!
Salt