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.
Servings: 4 people
- 1 TB olive oil
- 1 onion, unpeeled and diced
- 1 lb 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 TB sea salt
- 4 sprigs rosemary
- 4 sprigs basil
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.
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.
Calories: 73kcal | Carbohydrates: 4g | Fat: 3g | Sodium: 1918mg | Potassium: 242mg | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 4.8mg | Calcium: 11mg | Iron: 0.7mg