Homemade Seafood Stock Recipe

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 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 recipes like Seafood Paella 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 seafood stock made of?

  • Shellfish Shells, from Crab, Shrimp, and/or Lobster
  • Dry White Wine
  • Yellow Onion
  • Carrots
  • Celery Stalks
  • Garlic Cloves
  • Tomato Paste
  • Fresh Thyme Sprigs
  • Fresh 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.
Ingredients for Seafood Stock, neatly arranged

How do you make seafood stock from scratch?

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. 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.

What kind of wine is best to use?

  • Pinot Grigio
  • Sauvignon Blanc
  • Unoaked Chardonnay

How long does seafood stock 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.
Three jars of shellfish stock on counter.

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Three jars of shellfish stock on counter.

Seafood Stock

This tasty seafood stock recipe is made with fresh vegetables and herbs. Shellfish shells, from crab, shrimp, and/or lobster, are recommended.
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Servings: 4 quarts

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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1228mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

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