Seafood Stock Recipe
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 celery stalks cut into large chunks
- 2 medium carrots cut into large chunks
- 1 sweet yellow onion quartered
- 1 head of garlic
- ¼ 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: In a large Dutch Oven (I used a 5.5qt), add 10 cups water, celery, carrots, onion, garlic, 1 head of garlic, ¼ cup white wine, 1 tablespoon kosher salt, 1 teaspoon ground black pepper, 2-3 sprigs fresh rosemary, 2-3 sprigs fresh thyme, and leftover shells from lobster and shrimp.
- Simmer: 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: Scoop out the large items and discard. Pour the stock in the pot through a fine mesh sieve or strainer into a large bowl or mason jar.
- Use: Enjoy 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.
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 360mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1027IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg
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