Seafood Stock – This step-by-step tutorial on how to make Seafood Stock is simple and has amazing flavor that will really elevate your favorite seafood chowder or stew. You won’t buy store-bought again.
Easy Seafood Stock
Homemade seafood stock is SO easy to make (see also: how to make turkey stock) and perfect for your homemade seafood-based recipes like this Seafood Chowder! Made with simple, real ingredients and perfect for freezing!
Why You Will Love this Homemade Seafood Stock Recipe
- Simple – this really is as easy as throwing a bunch of ingredients in a pot, boil, and strain! So simple!
- Use it now or store for later – I personally love that you can use it right away or store it in the fridge or freezer for another day. Such a great way to use those leftover seafood shells!
- Elevate your recipe – homemade stock always takes a recipe to the next level and this seafood stock recipe will do just that!
What You Will Need
- sweet yellow onion
- head of garlic
- white wine (optional)
- kosher salt & black pepper
- fresh rosemary
- fresh thyme
- leftover shrimp and lobster shells
Recipe FAQs and Tips
- How long can I store this stock in the fridge? It can be stored in an airtight container in the fridge for 3-4 days.
- Can I store seafood stock in the freezer? Fill a mason jar about 3/4 full and place in the freezer for about 4-6 months. It is still safe to eat after 6 months but you might start to notice the quality go down a bit.
- Options for thawing frozen stock: There are a few ways you can do this – in the fridge, in the microwave, or run warm water over the container until it can pop out and then place it in a pot on the stove to warm.
- What types of seafood shells can I use to make stock? For this recipe we used lobster and shrimp shells for their natural flavors but you could also use crab shells, mussel, or clams.
How to Make Seafood Stock
Combine all ingredients in a large dutch oven or large stockpot.
Bring the stock to a boil and then simmer 1-2 hours at a medium heat, stirring occasionally.
Use a fine mesh strainer to strain the stock.
Use immediately in your favorite soup recipe or store for future use.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
How to Make Seafood Stock – a simple step-by-step tutorial that will bring your favorite seafood soups and stews to the next level.
- water (approximately 8-12 cups)
- 2 stalks celery
- 2 medium carrots
- 1 sweet yellow onion
- 1 head of garlic
- 1/4 cup white wine (optional)
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- leftover shells from lobster and shrimp
- Combine ingredients in a large Dutch Oven (I used a 5.5qt).
- Bring to a boil and then cover and reduce to a simmer.
- Let simmer 1-2 hours.
- Taste and add additional seasoning, as necessary.
- Strain and then either use in your favorite recipe or freeze for later use!
- Whole30/Paleo: simply omit the white wine to make this recipe Whole30/Paleo.
- How to Freeze: fill a mason jar approximately 3/4 full and then cover; place in the freezer and use within 6 months.
Keywords: seafood stock, how to make seafood stock