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Homemade Seafood Stock Recipe

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4.2 from 3 reviews

This homemade seafood stock is a rich and flavorful base perfect for enhancing a variety of seafood dishes, from soups and stews to risottos and sauces. Made by roasting seafood shells and simmering them with fresh aromatics, herbs, tomato paste, and white wine, this stock captures the essence of the sea with a deep, savory complexity.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings (about 8 cups of seafood stock)
  • Category: Stock / Broth
  • Method: Stovetop
  • Cuisine: Seafood

Ingredients

Seafood Base

  • 7-10 cups seafood shells and bones (shrimp, crab, lobster, or fish shells)

Aromatics and Herbs

  • 4 garlic cloves (smashed)
  • 2 celery stalks (chopped)
  • 2 carrots (chopped)
  • 1 onion (quartered)
  • 1 leek (white and light green part thinly sliced)
  • 10 fresh thyme sprigs
  • 10 fresh parsley sprigs
  • 2 fresh rosemary sprigs
  • 2 dried bay leaves
  • 1 teaspoon peppercorns

Liquids and Seasoning

  • Water (enough to cover ingredients in pot, approximately 10 cups)
  • 1 (6-ounce) can tomato paste
  • 1 cup dry white wine
  • Salt to taste (about 1/2 tablespoon to 1 tablespoon initially, more as needed)

Instructions

  1. Roast the seafood shells: Preheat your oven to 400°F (200°C). Spread the seafood shells evenly on a large baking sheet lined with parchment paper and roast them for 10 minutes. This step deepens the flavor by caramelizing the shells.
  2. Combine ingredients in pot: Transfer the roasted shells to a large stockpot. Add the smashed garlic, chopped celery, chopped carrots, quartered onion, sliced leek, fresh thyme, parsley, rosemary sprigs, dried bay leaves, and peppercorns. Pour in enough water to completely cover the ingredients, approximately 10 cups. Stir in the tomato paste and dry white wine until well combined.
  3. Simmer the stock: Bring the mixture to a vigorous boil over high heat, then reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface periodically. Let the stock simmer uncovered for about 60 minutes, allowing the flavors to concentrate. You can simmer for up to 2 hours for more flavor, but note that water evaporation will reduce the volume of stock.
  4. Season with salt: Add 1/2 tablespoon to 1 tablespoon of salt to the stock and taste. Continue adding salt gradually until it reaches your preferred level of seasoning. Seafood stocks typically require a good amount of salt due to their natural flavor intensity.
  5. Strain the stock: Line a large strainer with cheesecloth and carefully strain the stock to remove the shells, vegetables, and herbs. Discard solids and transfer the clear stock to storage containers or use immediately in your recipe. The stock can be refrigerated for up to 3-4 days or frozen for several months.

Notes

  • Use a mix of different seafood shells like shrimp, crab, lobster, or fish for a more complex flavor.
  • Do not add too much water initially; the goal is to cover ingredients without diluting the flavor.
  • Skimming the foam during simmering ensures a clearer, cleaner stock.
  • Freezing the stock in ice cube trays is a convenient way to store portions.
  • You can adjust herbs based on availability, but fresh thyme, parsley, and rosemary create an ideal aromatic profile.

Find it online: https://cheftinaskitchen.com/homemade-seafood-stock-recipe/