Seafood Stock
How to Make Seafood Stock - a simple step-by-step tutorial that will bring your favorite seafood soups and stews to the next level.
Ingredients
- 10 cups water
- 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
Instructions
- 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! If using later, let cool completely before refrigerating or freezing.
Notes
- 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.
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