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Seafood Stock

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 8-12 cups 1x
  • Category: Stocks and Broths
  • Method: Stove Top
  • Cuisine: American


  • 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
  • 23 sprigs fresh rosemary
  • 23 sprigs fresh thyme
  • leftover shells from lobster and shrimp


  1. Combine ingredients in a large Dutch Oven (I used a 5.5qt).
  2. Bring to a boil and then cover and reduce to a simmer.
  3. Let simmer 1-2 hours.
  4. Taste and add additional seasoning, as necessary.
  5. 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