Seafood Stock Recipe

This homemade seafood stock is rich, briny, and full of flavor from shrimp, crab, and lobster shells simmered with fresh aromatics. It’s the perfect base for gumbo, bisques, étouffée, and so many Louisiana classics.

Course Ingredient, stock

Cuisine American, Cajun, Creole

Keyword seafood stock

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 24kcal

Author Lauren LeBlanc

Equipment

Stock pot or dutch oven
Fine mesh strainer
Wooden spoon
Large 8 cup measuring cup

Ingredients

1½–2 pounds seafood shells shrimp heads and shells, crab shells, and/or lobster shells, white fish bones
1 medium onion
1 medium carrot
1 large celery stalk
2 cloves garlic
1 teaspoon extra virgin olive oil
1 teaspoon tomato paste
2 tablespoons cooking sherry
1 handful of parsley stems
2–3 sprigs fresh tarragon
2 bay leaves
1 teaspoon peppercorns
8–10 cups water

Instructions

PREP: Rinse seafood shells and heads and drain well. Peel and quarter onion. Rinse carrot and celery, and cut into 2 inch chunks. Smash and peel garlic cloves. Remove stems from parsley.
1½–2 pounds seafood shells, 1 medium onion, 1 medium carrot, 1 large celery stalk, 2 cloves garlic, 1 handful of parsley stems
SAUTÉ: Heat a stock pot over medium heat and add olive oil. Sauté onion, carrot, celery, and garlic for about 5 minutes until veggies start to brown, stirring occasionally.
1 teaspoon extra virgin olive oil
ADD SHELLS: Add in shrimp shells and cook for about 5 minutes, stirring occasionally.
CARAMELIZE: Make a well in the center of the pot and add in tomato paste. Gradually stir into the other ingredients and cook for about 1 minute until paste is darkening.
1 teaspoon tomato paste
DEGLAZE: Deglaze the pot with sherry and let simmer for 1–2 minutes to let alcohol burn off, scraping up any browned bits in the pot.
2 tablespoons cooking sherry
SIMMER: Add in parsley stems, tarragon, bay leaves, peppercorns, and enough water to cover the shells. Bring up to a gentle simmer, and cook on low uncovered for 30 minutes (no longer). Stir occasionally. Skim foam.
2–3 sprigs fresh tarragon, 2 bay leaves, 1 teaspoon peppercorns, 8–10 cups water
STRAIN: Remove from heat and cool slightly. Pour through a fine mesh strainer into a heat safe large measuring cup or container. Press down on ingredients in the strainer with a wooden spoon to extract all the liquid. Allow to cool before storing. Discard shells. Store in smaller containers to cool quicker.

Notes

DO use shrimp heads and shells, crab shells, lobster shells, mild white fish bones, and crawfish shells. Raw shells are best.
DO NOT use oily fish or shells that have been boiled in heavily seasoned water (will make the stock too salty/spicy).
No need to peel vegetables, but do rinse well.
Substitute sherry for dry white wine
Substitute tarragon for thyme.
Yield: 6-8 cups stock.
Storage: Keep in the fridge up to 3 days or freeze up to 3 months in freezer safe containers. Thaw overnight or in warm water, then reheat gently.

Nutrition