Seafood Stock

Seafood Stock

Simmered shells and aromatics build a briny, golden stock for chowders and risottos.

Total 1 hr Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free

Allergens

Dairy, Shellfish, Fish

This stock turns shrimp shells, fish bones, and vegetable trimmings into a savory, richly flavored base perfect for seafood chowders, bisques, paellas, and risottos. A short simmer time keeps the flavor clean and prevents bitterness, while a splash of white wine adds brightness. Freeze in batches for quick use whenever a recipe calls for seafood stock.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound shrimp shells and heads
  • 1 pound fish bones and heads, gills removed
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, smashed
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 6 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • 8 cups cold water
  • 1 teaspoon salt

Method

  1. Rinse the shrimp shells and fish bones under cold water to remove any blood or debris.

  2. Melt the butter in a 6-quart saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until softened but not browned, about 5 minutes.

  3. Add the shrimp shells and fish bones to the pot and cook, stirring, for 2 minutes.

  4. Pour in the white wine and simmer until reduced by half, about 2 minutes.

  5. Add the bay leaves, parsley, thyme, peppercorns, cold water, and salt. Bring just to a boil over high heat.

  6. Reduce heat to low and simmer gently, uncovered, skimming any foam from the surface, for 40 minutes.

  7. Remove from heat and let the stock rest for 5 minutes to allow solids to settle.

  8. Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding the solids.

  9. Cool the stock to room temperature, then refrigerate for up to 4 days or freeze in portions for up to 3 months.

Rate this recipe

★ 4.6 (1)

Seafood Stock

This stock turns shrimp shells, fish bones, and vegetable trimmings into a savory, richly flavored base perfect for seafood chowders, bisques, paellas, and risottos. A short simmer time keeps the flavor clean and prevents bitterness, while a splash of white wine adds brightness. Freeze in batches for quick use whenever a recipe calls for seafood stock.

1 hr 16 oz 35 cal

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound shrimp shells and heads
  • 1 pound fish bones and heads, gills removed
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, smashed
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 6 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • 8 cups cold water
  • 1 teaspoon salt

Method

  1. 1

    Rinse the shrimp shells and fish bones under cold water to remove any blood or debris.

  2. 2

    Melt the butter in a 6-quart saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until softened but not browned, about 5 minutes.

  3. 3

    Add the shrimp shells and fish bones to the pot and cook, stirring, for 2 minutes.

  4. 4

    Pour in the white wine and simmer until reduced by half, about 2 minutes.

  5. 5

    Add the bay leaves, parsley, thyme, peppercorns, cold water, and salt. Bring just to a boil over high heat.

  6. 6

    Reduce heat to low and simmer gently, uncovered, skimming any foam from the surface, for 40 minutes.

  7. 7

    Remove from heat and let the stock rest for 5 minutes to allow solids to settle.

  8. 8

    Strain the stock through a fine-mesh sieve lined with cheesecloth into a large bowl, discarding the solids.

  9. 9

    Cool the stock to room temperature, then refrigerate for up to 4 days or freeze in portions for up to 3 months.