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    Home » Seafood

    Seafood Stock

    Published: Nov 16, 2017 · Modified: Nov 20, 2023 · 17 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This homemade seafood stock is made with leftover shellfish, like crab, lobster, or shrimp shells, and is the perfect way to boost the flavor of seafood stews and soups.

    This homemade Seafood Stock is made with leftover crab, lobster, or shrimp shells, and is the perfect way to boost the flavor of seafood stews and soups.

    I'm not sure if you've noticed, but I've been a little crabby lately. 

    Wait for it.... Crab-tastic, that is! 

    In fact, there has been SO MUCH CRAB in my life recently that my not-very-big freezer has been a little overwhelmed.

    First, it was packed full of crab legs, which I promptly turned into crab salad, crab eggs Benedict, a crab omelette and crab fries. 

    I'll wait while you run off and make those crab fries.  Just make sure to come back when you're done.  

    After I devoured ALL THE CRAB, my freezer was STILL packed-- packed full of crab shells in freezer bags.  And do you know why??

    Because crab shells are not trash! 

    Oh no, they most definitely are not.  Neither are shrimp shells or lobster shells.  Why not? 

    Because they can be turned into the most delicious broth EVER.

    Want shellfish recipes so that you can make this stock?  Try these: Blackened Shrimp Bowls, Shrimp Fra Diavolo, Blacked Shrimp and Grits, Mini Tacos with Shrimp + Pineapple, + Grilled Lobster with Bourbon Sauce.

    How to Save Shellfish Shells

    The next time you cook crab, shrimp, or lobster, hold onto the shells! 

    With just a tiny bit of effort, you too can be "that person" with a bag of frozen shellfish debris in their freezer.  It's a fun life-- you know you want to join in!

    You need the shells from about one pound of shellfish for this recipe, but quite honestly-- I usually make this stock in bigger batches.

    So, gather your shrimp tails, your crab shells, your lobster shells-- you could even make this with crawfish shells. 

    Stick them in a freezer bag, and pull them out whenever you're ready to make your life a little more delicious.

    Need help preparing your shellfish (before you cook it)? Check out this tutorial on how to steam and crack crab legs.

    Will My Kitchen Smell Like Fish?

    Yes, it 100% will.

    Normally, I am adamant that cooking fish will not make your house smell "fishy."  Unless, that is-- the fish isn't fresh, and in that case you probably shouldn't be eating it anyway.

    Making this broth WILL MAKE YOUR HOUSE SMELL LIKE FISH.  

    Is it worth it?  YES! 

    But please don't make this right before your company shows up for dinner, do it the day before.  And maybe open a window.

    Want more homemade broth in your life? Try making shrimp stock, homemade vegetable broth and mushroom broth.

    Making Seafood Stock

    When you're ready to get started, grab your large stock pot, and start by roughly dicing up your veggies. 

    This homemade Seafood Stock is made with leftover crab, lobster, or shrimp shells, and is the perfect way to boost the flavor of seafood stews and soups.

    Don't bother peeling them, but you should clean them extra well!  Sauté the veggies and shells, and then let them cook over medium heat for around 10 minutes.

    Cook the Vegetables + Shells
    Cook the Vegetables + Shells

    Add water and the rest of the ingredients, bring everything to a boil, and then let it simmer for about an hour.

    Add Water + Simmer Broth
    Add Water + Simmer Broth

    Strain out all the solids, and voila!  You've got homemade seafood stock ready to go!

    Shrimp Stock in a Measuring Cup

    Want to use your seafood stock?  Try making Easy Clam Chowder with Smoked Oysters.

    This homemade Seafood Stock is made with leftover crab, lobster, or shrimp shells, and is the perfect way to boost the flavor of seafood stews and soups.
    Print Recipe Save Recipe Saved!
    5 from 13 votes

    Seafood Stock

    This homemade Seafood Stock is made with leftover crab, lobster, or shrimp shells, and is the perfect way to boost the flavor of seafood stews and soups.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Total Time2 hours hrs 5 minutes mins
    Course: Soup
    Cuisine: American
    Diet: Gluten Free
    Servings: 4 people
    Calories: 73kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    3-4 Days (Fridge), 6 Months (Freezer)
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, unpeeled and diced
    • 1 pound shellfish shells (crab, lobster, or shrimp), amount approximate Weight refers to the seafood's weight before the shells were removed.
    • 2 carrots, unpeeled and roughly diced
    • 2 celery stalks, roughly chopped
    • 1 head garlic, unpeeled, roughly chopped
    • ½ cup dry white wine
    • ⅓ cup tomato paste OR ½ cup tomato sauce
    • 1 tablespoon sea salt
    • 4 sprigs rosemary
    • 4 sprigs basil

    Instructions

    • Heat the oil in a stockpot over medium-high heat.  Sauté onions, carrots, celery, and seafood shells for 2-3 minutes.  Add garlic, and saute 2 more minutes.  Reduce heat to medium, cover pan, cook 10 minutes.
      Cook the Vegetables + Shells
    • Add 6 cups of water and all remaining ingredients.  Bring to a boil, and then reduce to a simmer.  Simmer uncovered for 1 hour.
      Add Water + Simmer Broth
    • Strain broth through a mesh sieve.  Discard the leftover shells and vegetables.  You should be left with approximately 1 quart broth.  (If you've got less than 1 quart, you can add a little water or white wine.)
      Shrimp Stock in a Measuring Cup
    • Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.
      Shrimp Stock in a Freezer Bag

    Notes

    Yields approximately 1 quart.  Recipe easily doubles or triples. 
    Note: For a much clearer broth, avoid bringing broth to a boil, and extend the simmer time to 3 hours.
    Nutrition information does not include vegetables, because they are discarded and not consumed.

    Nutrition

    Calories: 73kcal (4%) | Carbohydrates: 4g (1%) | Fat: 3g (5%) | Sodium: 1918mg (83%) | Potassium: 242mg (7%) | Sugar: 2g (2%) | Vitamin A: 355IU (7%) | Vitamin C: 4.8mg (6%) | Calcium: 11mg (1%) | Iron: 0.7mg (4%)
    Tried this recipe?Leave a comment and rating below!

    This recipes is adapted from Ina Garten's Seafood Stock recipe at Food Network.

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 13 votes (5 ratings without comment)

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    Comments

    All commentsI made thisQuestions
    1. lisa says

      November 20, 2017 at 10:53 am

      5 stars
      I love to make homemade stock and seafood stock is special. It's briny, but not overly salty and adds so much depth and flavor to sauces, soups and seafood stews -- so much nicer than plain clam broth!

      Reply
      • champagne-tastes says

        November 25, 2017 at 10:48 pm

        I totally agree- it’s so much better than clam broth!!!

        Reply
    2. Julia says

      November 20, 2017 at 3:30 pm

      5 stars
      Do the shells need to be cooked or uncooked? Or, better question, can I use the mix of both cooked and uncooked shells? A few years ago I dutifully collected shrimp shells to make a shrimp stock but promptly forgot about them only to discover a container of the shells five years later. I decided not to chance it and threw them away. Perhaps it's time to get collecting again. The recipe sounds extremely easy and super flavourful!

      Reply
      • champagne-tastes says

        November 20, 2017 at 3:32 pm

        You can use either cooked or uncooked shells, or a mix! Aaaaand I think it’s probably a good thing that you threw away your 5year old shells.. they probably didn’t have much flavor left!!! Let me know if you try it!

        Reply
      • Kristen says

        February 14, 2023 at 9:54 pm

        If I overcook crab legs, can I use them for the stock, or should I remove the meat?

        Reply
        • Alisha Trenalone says

          February 15, 2023 at 2:29 pm

          Hi Kristen, I’d remove the meat and just use the shells!

          -Alisha at Champagne Tastes

          Reply
    3. Marlee Brady says

      November 21, 2017 at 2:39 pm

      5 stars
      I love making my own stocks at home!!

      Reply
    4. Meg | Meg is Well says

      November 22, 2017 at 2:23 am

      5 stars
      Yaaaasss!!!! I can't tell you how long I've wandered the aisles looking for seafood stock the few times I've tried to tackle New Orleans cuisine (which seems to require seafood broth 100% of the time). I FINALLY saved my shrimp shells the last time so I'm working towards being able to make my first seafood broth soon.

      Reply
      • champagne-tastes says

        November 25, 2017 at 10:46 pm

        Right?! I can never ever find it either! This is a staple!

        Reply
    5. Dawn - Girl Heart Food says

      November 23, 2017 at 2:07 pm

      5 stars
      Hahaha! Crabby! Good one! I can imagine that this is absolutely amaze balls! Hubby and I make seafood chowder every Christmas and I bet this homemade stock would be a yummy addition. I need to remember to save all those shells when we have seafood! Pinned!

      Reply
      • champagne-tastes says

        November 25, 2017 at 10:46 pm

        It would make your chowder amaaaaaazing! Save those shells! ????

        Reply
    6. Leah says

      November 26, 2017 at 11:12 pm

      5 stars
      This seafood stock sounds great, and would be great in so many things! I love all the herbs in this, and can't wait to make it!

      Reply
    7. Amanda says

      December 04, 2017 at 5:29 am

      5 stars
      Oh my gosh! I wasn't thinking and threw out the shells from those king crab legs I bought a couple of weeks ago! I should've saved them and made stock. I think this is going to be reason to start buying more crab...and lobster..and shrimp...and get to stock making! It's a sacrifice I'm willing to make. 🙂 Homemade stocks are the best. Such great flavor.

      Reply
    8. Diana says

      April 19, 2019 at 11:37 am

      5 stars
      This was exactly what I was looking for!!! I used your recipe as inspiration.I added more carrots and a head of cauliflower, saved those at the end and blended them to make a thicker soup. Delicious!

      Reply
      • Sarah says

        April 19, 2019 at 11:39 am

        Yay!!! I’m so glad it was helpful 😁 Enjoy your soup!

        Reply
    9. Vi says

      September 21, 2019 at 2:27 am

      Can I can this? My freezer is full. TIA

      Reply
      • Sarah Trenalone says

        September 21, 2019 at 9:19 am

        I know I’ve seen canned stock at the store so I’m assuming you can? But I’ve never canned before so I’m not sure! Sorry!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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