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.