Seafood Stock adds amazing depth and flavor to delicious dishes from gumbo, cioppino, fish chowder and so much more.
Seafood stock is not difficult to make and can easily be doubled so you can fill multiple air-tight containers and freeze it for future use. Like chicken stock or beef stock, it elevates dishes that call for it to superior taste.
HOW TO MAKE SEAFOOD STOCK
This Seafood Stock can be made with just shrimp, if you can find whole shrimp (heads still on).
If you can, cook the shrimp, pull out the meat, and use the shells and the heads for the stock.
EXPERT TIP: If you can’t find shrimp with the heads on, just use shrimp shells (cook the shrimp separately) and get yourself some blue crab. Most well-stocked seafood markets will sell the frozen variety (if you don’t have access to fresh), or you can easily order them online.
SIMMER FOR JUST AN HOUR
After you add the shrimp and crab to a large stock pan, fill with water and the other ingredients, bring to a boil, and then simmer for just an hour.
This is all it takes to produce a deeply flavorful seafood stock at home.
And the smell is simply amazing.
We use this stock in so many of our seafood recipes. You will be amazed how it elevates the taste of your chowder, gumbo, or cioppino to incredible culinary heights.
While you’re at it, you should consider making our cioppino, which is the most amazing San Francisco-style (and Italian) seafood stew.
But before you make it, be sure to make this amazing stock! You will be so glad that you did!
And when you make it, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Shrimp / Crab Stock
- 1/2 lb shrimp shells and heads 1/2 lb of shells and heads only...body of the shrimp should be removed before weighing
- 16 oz. whole blue crab optional
- 1 gallon water
- 1/2 cup white wine
- 1/2 yellow onion coarsely chopped
- 2 garlic cloves smashed (I use my garlic press)
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1 teaspoon thyme chopped (can use 1/2 teaspoon dried)
- Juice of 1/2 lemon
- Rinse shrimp shells and heads and whole crabs under cold water.
- In large stock pot, combine all ingredients, and bring to a boil over high heat.
- Reduce heat to medium-low, and simmer, uncovered, for 1 hour, skimming occasionally.
- Remove stock from heat, and strain through a fine-mesh sieve.