Fresh vegetables and herbs make this a truly tasty seafood stock recipe. Make this easy stock using shellfish shells from crab, shrimp, or lobster.
Interested in more stock and broth recipes? Try out my, Parmesan Broth, Instant Pot Bone Broth or Slow Cooker Bone Broth recipe.
Boiled seafood shells may not sound appetizing when you first hear it. However, a truly tasty seafood stock should have the essence of the main ingredients. Crab, shrimp, and/or lobster are recommended to really create a flavorful stock in this recipe.
This shellfish stock can be used to make soups and recipes like Seafood Paella, Gumbo, Fideuà and Cioppino (Italian Seafood Stew). And it’s definitely a crucial ingredient since it adds so much flavor.
Making seafood or shrimp stock is similar to making chicken stock: it takes time and attention. But, the final result is definitely worth the effort because it adds so much flavor to recipes!
🛒 What is homemade seafood stock made of?
- Shellfish Shells – From crab, shrimp, and/or lobster
- Dry White Wine – I prefer pinot gris, chardonnay, or sauvignon blanc
- Yellow Onion
- Carrots + Celery Stalks
- Garlic Cloves
- Tomato Paste
- Fresh Thyme + Parsley Sprigs
- Bay Leaf
- Peppercorns
- Salt
- Water
🐟 Is seafood stock the same as fish stock?
- Fish stock is most often made using solely the bones of fish. However, seafood stock can be made with a combination of fish bones and/or shellfish shells. When I’m making boiled shrimp, I always save my shrimp shells so that I can make this stock.
📋 How do you make it?
Heat oven to 400 degrees. Spread seafood shells on a large baking sheet and roast for 10 minutes. (This step is optional, but it increases the flavor.)
Add the seafood shells to a large stockpot along with the wine, onion, carrots, celery, garlic, tomato paste, thyme, parsley, bay leaf and peppercorns. Fill the pot with enough water to cover the shells by 1-inch.
Bring to a boil, then reduce the heat and simmer for 1 hour, occasionally skimming off the foam as it floats on the top of the stock. Strain through a fine mesh strainer or sieve and discard the solids. In conclusion, you should have approximately 4 quarts of stock.
Add salt and taste. Season with additional salt and pepper, if needed. Use immediately or store in the refrigerator or freezer.
How to make instant pot seafood stock
- Add the seafood shells to a large pot along with the wine, onion, carrots, celery, garlic, tomato paste, thyme, parsley, bay leaf and peppercorns.
- Fill the Instant Pot with water to 1-inch below the MAX fill line.
- Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the “sealing” position.
- Press the “manual” button and set your Instant Pot for high pressure for 30 minutes. It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the time is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
- Strain through a fine mesh strainer and discard the solids. Season with salt and pepper, to taste. Use immediately or store in the refrigerator or freezer.
🍷 What kind of wine is best to use?
- Pinot Grigio
- Sauvignon Blanc
- Unoaked Chardonnay
🕕 How long does it last?
- The cooked stock can be stored in an airtight container for 3-4 days in the refrigerator. To extend the shelf life of cooked seafood stock, freeze it in airtight containers or heavy-duty freezer bags. Frozen stock can last up to 2 months.
🥄 How to use it
This shellfish stock can be used to make so many recipes like:
More seafood recipes
- Quick Mussels Marinara
- Easy Seafood Paella
- Fideuà (Pasta Paella)
- How to Boil Shrimp
- Cioppino (Italian Seafood Stew)
- Scallop Risotto with Lemon & Sweet Peas
Did you try this seafood stock recipe?
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Seafood Stock Recipe
Ingredients
- 6-8 cups shellfish shells, from crab, shrimp, and/or lobster
- 1/2 cup dry white wine
- 1 large yellow onion, quartered
- 2 carrots, rough chopped
- 2 celery stalks, rough chopped
- 2 garlic cloves, smashed and peeled
- 2 tbsp tomato paste
- 5 fresh thyme sprigs
- 3 fresh parsley sprigs
- 1 bay leaf
- 1 tbsp peppercorns
- 2 tsp salt
Instructions
- Heat oven to 400 degrees. Spread seafood shells on a large baking sheet and roast for 10 minutes. (This step is optional, but it increases the flavor.)
- Add the seafood shells to a large pot along with the wine, onion, carrots, celery, garlic, tomato paste, thyme, parsley, bay leaf and peppercorns. Fill the pot with enough water to cover the shells by 1-inch.
- Bring to a boil, then reduce the heat and simmer for 1 hour, occasionally skimming off the foam as it floats on the top of the stock. Strain through a fine mesh strainer and discard the solids. You should have approximately 4 quarts of stock.
- Add salt and taste. Season with additional salt and pepper, if needed.
- Use immediately or store in the refrigerator or freezer.
