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.
1poundshellfish shells (crab, lobster, or shrimp), amount approximateWeight refers to the seafood's weight before the shells were removed.
2carrots, unpeeled and roughly diced
2celery stalks, roughly chopped
1head garlic, unpeeled, roughly chopped
½cupdry white wine
⅓cuptomato paste OR ½ cup tomato sauce
1tablespoonsea salt
4sprigs rosemary
4sprigs 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
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.