Description
Make this incredibly rich seafood stock from any shellfish shells in just over an hour! The easiest method for making restaurant-quality stock at home.
Ingredients
Units
Scale
- 4 cups shellfish shells (from shrimp, lobster, crawfish or crab)
- 2 tablespoons neutral oil 6 garlic cloves, crushed
- 1 large celery stalk, chopped
- 1 large onion, chopped
- 1 carrot, chopped
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 bay leaf
- 10 whole peppercorns
- 2-3 teaspoons salt
- 8 cups water
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add shells and roast for 10 minutes, stirring occasionally.
- Add chopped onion, celery, and garlic. Roast another 5 minutes until vegetables begin to soften.
- Add tomato paste, toss to coat everything, and cook 5 more minutes until fragrant and slightly darkened.
- Deglaze pan with white wine, scraping up any browned bits.
- Add bay leaf, salt, peppercorns, and water. Bring to a simmer and cook for 45 minutes without stirring. Skim off any foam that rises to the surface.
- Taste and adjust seasoning. For more concentrated flavor, continue simmering to reduce.
- Strain through a fine-mesh strainer (line with damp cheesecloth, if you have it). Let cool to room temperature.
- Store in airtight jars in the refrigerator up to 5 days, or freeze in silicone molds for up to 6 months.
Notes
- Shell Storage: Keep a freezer bag specifically for seafood shells. Shrimp, crab, crawfish and lobster shells all work beautifully and can be mixed together.
- Roasting is Key: Don't skip the pan-roasting step! It develops deep flavors that make this stock special.
- Skimming: The foam contains impurities from the shells. Removing it keeps your stock clear and clean-tasting.
- Wine Substitution: If you don't have wine, use a little extra water plus a squeeze of lemon juice.
- Variations: Try removing the celery and adding fresh ginger for Asian-inspired dishes. Fresh herbs like thyme, tarragon, or rosemary can be added in the last 10 minutes of cooking.
- Freezing Tip: Freeze in 1/2 cup portions using silicone molds or ice cube trays. Once frozen, transfer to freezer bags for easy storage.
- Concentration: For a more intense flavor, simmer the finished stock down to concentrate it further, it's perfect for when you want maximum seafood flavor in minimal liquid.
- Prep Time: 15
- Cook Time: 60
- Category: Easy Recipes
- Method: Stovetop
- Cuisine: American