Seafood Stock

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.

A large jar holding seafood stock on a wooden table.

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.

Gulf Blue Crab is just the best
Gulf Blue Crab is just the best

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.

Bring to a boil and then simmer for 1 hour
Bring to a boil and then simmer for 1 hour

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.

Classic cioppino in a large blue Dutch oven pot

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 is perfect for gumbo

Shrimp / Crab Stock

This Shrimp / Crab 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. If you can't find shrimp with the heads on, just use shrimp shells (cook the shrimp separately) and get yourself some Gulf 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. This stock makes all the difference in the world when fish stock is called for.
Print Pin Rate
Course: Seafood
Cuisine: Seafood
Keyword: Crab, Stock
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 108kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 108kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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