Seafood Stock Recipe

Tuesday, December 27, 2016
How to make Seafood Stock recipe from Serena Bakes Simply From Scratch.

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. 


Seafood Chowder made using Homemade Seafood Stock recipe is amazing from Serena Bakes Simply From Scratch.

I made Seafood Chowder using the Seafood Stock recipe for Christmas Eve this year! Make sure to come back on Friday for the recipe! 

To Make Seafood Stock recipe sauté onions from Serena Bakes Simply From Scratch.

In a large soup pot over medium-high heat saute 2 tablespoons Olive Oil and 1 whole Chopped Onion, until onion starts to caramelize.

Seafood Stock recipe add garlic, seafood shells, carrots, and celery from Serena Bakes Simply From Scratch.

Add 5 cloves Garlic, Shells from 2 pounds of Shrimp, Shell from 1 Crab, 3 whole Sliced Carrots, and 6 Stalks Diced Celery.

Seafood Stock recipe add bay leaves, and thyme from Serena Bakes Simply From Scratch.

Stir in 2 whole Bay Leaves, and 8 Sprigs Fresh Thyme. Cook until shells start to brown, about 5-8 minutes.

Seafood Stock Recipe stir in white wine from Serena Bakes Simply From Scratch.

Stir in 3/4 cup Dry White Wine, and scrape bottom of pan well to loosen any brown bits.

Seafood Stock recipe reduce wine by half from Serena Bakes Simply From Scratch.

Cook for about 2 minutes until reduced by half.

Seafood Stock recipe stir in water and salt. Cook for 1 hour from Serena Bakes Simply From Scratch.

Stir in 12 cups Water, and 2 teaspoons Salt. Bring to a simmer, cover, and cook for 1 hour.

An easy to make Seafood Stock recipe with how to step by step instructions. A must for all your Seafood Soups and Stews from Serena Bakes Simply From Scratch.

Strain stock through a fine mesh strainer, taste stock and add additional salt to taste as needed. Use as desired.

Favorite recipes to use your Seafood Stock are:



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Seafood Stock, Stock Recipe, Recipe
American
Yield: 8 cups
Author:

Seafood Stock Recipe

Easy to make Seafood Stock recipe is a pantry staple from Serena Bakes Simply From Scratch.
5 out of 5 based on 3 user ratings
prep time: 10 Mcook time: 1 H & 15 Mtotal time: 1 H & 25 M

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:

How to cook Seafood Stock Recipe

  1. In a large soup pot heat olive oil over medium-high heat. Add onion and cook until starting to caramelize.
  2. Stir in garlic, seafood shells, carrots, celery, bay leaves, and thyme. Cook until shells start to brown, about 5-8 minutes.
  3. Add white wine and scrape brown bits off the bottom of pot. Cook for about 2 minutes until reduced by almost half.
  4. Stir in water and salt. Bring to a simmer, cover, and cook for 1 hour.
  5. Strain stock through a fine mesh strainer. Taste stock and add additional salt as needed.
Calories
121.66
Fat (grams)
3.85
Sat. Fat (grams)
0.57
Carbs (grams)
13.26
Fiber (grams)
1.77
Net carbs
11.49
Sugar (grams)
2.19
Protein (grams)
4.87
Sodium (milligrams)
638.98
Cholesterol (grams)
14.31
Calories are estimated.
Created using The Recipes Generator

1 comment

  1. Thank you for posting this seafood stock recipe Serena. I scoured the net searching and reading through many recipes and decided on yours.

    It is step-by-step, to the point, easy to follow, etc.

    I have made chicken bone broth a few times now and decided... Why not start making seafood stocks? I am learning that it is wonderful to use ALL of it. All of what we eat and how to make use of it in other ways that most wouldn't think of or have the time to do.

    I am wondering if there is a way to translate this recipe into using a slow cooker? That is how I make my chicken stocks and those have been outstanding in results. If not, I will definitely try it your way.

    Thanks so much for your efforts!

    Mo P.S. It may be awhile before I post results because I have to accumulate the shells of: prawns, lobsters and crabs.

    ReplyDelete

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