Homemade Seafood Stock Recipe
Elevate any soup or stew recipe with this rich, savory homemade seafood stock. Made with plenty of seafood shells, fresh herbs and a punch of white wine, this stock is much more flavorful than anything you'd find on a shelf.
How to Make the Best Homemade Seafood Stock
Nothing beats the depth and richness of a homemade seafood stock. This culinary staple is a game-changer for any soup, stew, or seafood dish you’re preparing. Unlike store-bought versions, this homemade version is bursting with authentic seafood flavor, built from the shells and bones that many cooks throw away.
The secret to this exceptional stock lies in roasting the seafood shells before simmering, a technique that deepens and concentrates the natural flavors. Combined with aromatic vegetables, fresh herbs, white wine, and tomato paste, every component works in harmony to create a complex, savory broth that elevates any dish it touches. The gentle, extended simmer allows all these flavors to meld beautifully into something truly special.
Once you’ve made your own seafood stock, you’ll wonder why you ever relied on the shelf-stable version. It’s an investment in your cooking that pays dividends with every pot of soup or seafood dish you create.
Homemade Seafood Stock
Elevate any soup or stew recipe with this rich, savory homemade seafood stock. Made with plenty of seafood shells, fresh herbs and a punch of white wine, this stock is much more flavorful than anything you'd find on a shelf.
Ingredients
Stock Ingredients
Instructions
Preparation
- Heat oven to 400 degrees. Spread seafood shells on a large baking sheet lined with parchment paper and roast for 10 minutes.
- Add the roasted seafood shells to a large pot with the garlic, celery, carrots, onion, leek, herbs and peppercorn. Pour in enough water to cover the ingredients. Stir in the tomato paste and wine.
Simmering
- Bring the water to a boil and then lower to a simmer. Skim off the foam as it forms on the top of the stock. Keep simmering until the stock develops a rich seafood flavor, about an hour. You could even simmer for up to two hours, but know you won't get quite as much stock from the water cooking off.
- Add about 1/2 tablespoon to 1 tablespoon of salt and taste. If it needs more salt, add more until your liking. Don't be surprised if you add more than you'd think. Stock tends to need a decent amount of salt.
Finishing
- Line a larger strainer with cheesecloth and strain the stock from the shells and aromatics. Use immediately or store in the refrigerator or freezer. Enjoy!
Notes
- Use seafood shells and bones from shrimp, lobster, crab, or other shellfish for this stock.
- You can simmer for up to two hours for a deeper flavor, though you'll lose more liquid to evaporation.
- Stock tends to need more salt than you might expect—taste and adjust to your preference.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.