I don’t know about you, but I am absolutely tired of the grocery being out of items that I need. I haven’t been able to find seafood stock in almost a year. I’ve been using chicken broth as a substitution, but sometimes you just have to have that extra flavor of seafood added to certain dishes. If you feel like me, then I got you covered. I’m going to explain how I make my homemade seafood stock.
Uses
Like any other broth or stock, it is simply used to add flavor to our favorite seafood dishes. Dishes that you may use seafood stock for includes, but not limited to soups, gumbos, gravies, etc. It is also a good substitution for dishes that calls for clam juice.
How to prepare
Ingredients needed
- Shellfish shells – Shrimp, lobster, crab. These can be used as a combination, or one of the three.
- Fish pieces – salmon, mahi, catfish, etc. This is completely optional. So, if you don’t have fish pieces, don’t fret.
- Celery
- Bell pepper tip – the tip of the bell pepper that we typically disregard
- Onion
- Garlic cloves
- Fresh parsley
- Fresh Thyme
- Bay leaves
- Black peppercorns
- Sea Salt
- Old Bay
- White wine
When preparing seafood stock, you will start by adding the shellfish shells and optional fish pieces, to a large pot. This mixture is then simmered for 30 minutes. It is important not to bring to a hard boil.
After the stock has simmered for 30 minutes, you will then add the rest of the ingredients. Do not stir. Stirring will cause a lot gunk to be released from your shells. Simmer on low for 1 hour. Once that hour is up, let it sit for 30 minutes.
I used cheesecloth and a mesh strainer to strain my mixture. If you don’t have cheesecloth, it is fine, just use the strainer. Once strained, store mixture in mason jars with airtight lids.
Shelf life
Seafood stock can be refrigerated for no longer than 4 days, and frozen for no longer than 3 months.
Seafood Stock
Ingredients
- 4 cups leftover seafood shells from lobster, shrimp and/or crab
- 1 cup frozen fish pieces, salmon, catfish, etc. optional
- 1/2 cup dry white wine
- 1 large yellow onion roughly chopped
- 4 garlic cloves peeled
- 1 celery stick roughly chopped
- 1 bell pepper tip
- 5 thyme sprigs
- 6 parsley sprigs
- 2 bay leaves
- 1 tsp. black peppercorns
- 2 tsp. sea salt
- 2 tsp. Old Bay
Instructions
- In a large pot or Dutch oven, add seafood shells and optional fish pieces. Fill pot with water, covering the shells by an 1 inch. Bring to a simmer. Do not bring to a hard boil. Cover and simmer for 30 minutes.
- Remove lid and add all other ingredients. Do not stir. Bring to another simmer. Cover and simmer for 1 hour.
- Turn off heat, and let stock sit for 30 minutes.
- Using a large slotted or wire spoon, remove as many large pieces and aromatics as possible.
- Line a mesh strainer or colander with a piece of cheesecloth, and place over a large bowl to strain the stock. If no cheesecloth is available, just use the strainer or colander. Pour all of the liquid from the pot in lined strainer. Squeeze remaining juices from cheesecloth. Disregard cheesecloth and any leftover pieces.
- Using a measuring cup, divide stock into mason jars with airtight lids. Stock can be refrigerated for no longer than 4 days, and frozen for no longer than 2 months.
1 Comment
Shrimp Creole - Yel's Kitchen Yel's Kitchen
July 29, 2022 at 12:32 pm[…] When preparing seafood dishes that needs a stock or broth for flavor, I prefer seafood stock. However, over the past year, I’ve had a hard time finding seafood stock in the grocery store. I don’t know if it’s a shortage, or if many brands are discontinuing it So, I chose to make my own seafood stock. […]