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.
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.
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.
Add water and the rest of the ingredients, bring everything to a boil, and then let it simmer for about an hour.
Strain out all the solids, and voila! You’ve got homemade seafood stock ready to go!
Want to use your seafood stock? Try making Easy Clam Chowder with Smoked Oysters.
Seafood Stock
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.
- Add 6 cups of water and all remaining ingredients. Bring to a boil, and then reduce to a simmer. Simmer uncovered for 1 hour.
- 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.)
- Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.
Notes
Nutrition
This recipes is adapted from Ina Garten’s Seafood Stock recipe at Food Network.
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!
I totally agree- it’s so much better than clam broth!!!
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!
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!
If I overcook crab legs, can I use them for the stock, or should I remove the meat?
Hi Kristen, I’d remove the meat and just use the shells!
-Alisha at Champagne Tastes
I love making my own stocks at home!!
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.
Right?! I can never ever find it either! This is a staple!
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!
It would make your chowder amaaaaaazing! Save those shells! ????
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!
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.
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!
Yay!!! I’m so glad it was helpful 😁 Enjoy your soup!
Can I can this? My freezer is full. TIA
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!