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How To Make Seafood Stock

I made Homemade Seafood Stock Christmas Eve. Not only will you save money not having to purchase boxed stock but it also tastes so much better then anything you'll find at the store. Seafood Stock is the perfect base for Gumbo, Seafood Chowders, and Cioppino.  

Seafood Stock is relatively easy to make and a great use for any Shrimp, Crab, or Lobster Shells you have on hand. I will usually freeze the shells until I've accumulated enough to make this easy Seafood Stock. 
I made Seafood Chowder using the Seafood Stock for Christmas Eve this year! Make sure to come back on Friday for the recipe! 

In a large soup pot over medium-high heat saute 2 tablespoons Olive Oil and 1 whole Chopped Onion, until onion starts to caramelize.
Add 5 cloves Garlic, Shells from 2 pounds of Shrimp, Shell from 1 Crab, 3 whole Sliced Carrots, and 6 Stalks Diced Celery.
Stir in 2 whole Bay Leaves, and 8 Sprigs Fresh Thyme. Cook until shells start to brown, about 5-8 minutes.
Stir in 3/4 cup Dry White Wine, and scrape bottom of pan well to loosen any brown bits.
Cook for about 2 minutes until reduced by half.
Stir in 12 cups Water, and 2 teaspoons Salt. Bring to a simmer, cover, and cook for 1 hour.
Strain stock through a fine mesh strainer, taste stock and add additional salt to taste as needed. Use as desired.








yield: About 8 cupsprint recipe

Seafood Stock

Easy to make Seafood Stock is a pantry staple.
prep time: 10 MINScook time: 1 hour and 15 MINStotal time: 1 hours and 25 mins

INGREDIENTS:

  • 2 tablespoons Olive Oil
  • 1 whole Onion, Diced
  • 5 cloves Garlic, Peeled
  • 2 pounds Shrimp Shells (Shells Off Of 2 lbs of Shrimp)
  • 1 whole Crab Shell
  • 3 whole Carrots, Sliced
  • 6 stalks Celery, Diced
  • 2 whole Bay Leaves
  • 8 sprigs Fresh Thyme
  • 3/4 cup Dry White Wine
  • 12 cups Water
  • 2 teaspoons Salt, Plus Additional If Needed.

INSTRUCTIONS:

  1. In a large soup pot heat olive oil over medium-high heat. Add onion and cook until starting to caramelize. Stir in garlic, seafood shells, carrots, celery, bay leaves, and thyme. Cook until shells start to brown, about 5-8 minutes. Add white wine and scrape brown bits off the bottom of pot. Cook for about 2 minutes until reduced by almost half. Stir in water and salt. Bring to a simmer, cover, and cook for 1 hour.
  2. Strain stock through a fine mesh strainer. Taste stock and add additional salt as needed.
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