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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Seafood Stock

Posted by: ari | well seasoned

Homemade seafood stock is an easy way to elevate many dishes, from risotto to piccata! Combine lobster shells, shrimp shells, or other shellfish and/or fish remnants in a large pot with leeks, onion, garlic, and fresh herbs. Cover with water, boil, and let simmer for 3 hours. This seafood stock recipe is freezer-friendly and full of delicious seafood flavor!

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Posted by: ari | well seasoned
Seafood stock in a glass mason jar
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Seafood Stock

Homemade seafood stock is an easy way to elevate many dishes, from risotto to piccata! Combine lobster shells, shrimp shells, or other shellfish and/or fish remnants in a large pot with leeks, onion, garlic, and fresh herbs. Cover with water, boil, and let simmer for 3 hours. Freezer-friendly!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Dinner
Cuisine: American
Keyword: lobster stock, shrimp stock
Servings: 10 servings
Calories: 25kcal
Author: ari | well seasoned

Equipment

  • Large pot with tall deep sides

Ingredients

  • Shellfish shells and/or fish bones see note below for quantities
  • 2 large leeks sliced into halves or thirds, so they easily fit into your sauce pan
  • 1 large onion unpeeled, sliced in half
  • 1 head garlic unpeeled, sliced in half
  • 2 bay leaves
  • 1 Tbsp whole peppercorns
  • ½ cup fresh herbs such as parsley, chives, and/or dill, on the stem
  • Water

Instructions

  • Place all ingredients in a large sauce or soup pan with tall, deep sides. We use a 5 quart dutch oven, but any large sauce pan will work.
  • Cover all ingredients with water, then bring to a rapid boil. Reduce heat to a simmer, then cook 2-3 hours.
    Lobster and shrimp shells in a pot for seafood stock
  • Drain seafood stock into a large bowl or another large pot, then discard the aromatics. Allow to cool completely before storing (see tips below).
    Cooked shellfish stock in a large pot

Notes

  • Use any combination of shellfish shells and/or fish bones / fish remnants when making homemade seafood stock. A good rule of thumb: Fill a gallon size Ziploc bag until mostly full of shells, then make stock. The shells can be stored in a freezer until needed, meaning you can add to it any time you have shells on hand!
  • To freeze: allow seafood stock to cool completely, then transfer to freezer safe, airtight containers. We like to store ours in extra large glass jars, then label them with the name and date they were made.
  • To freeze smaller, individual portions: pour cooled stock into ice cube trays, then freeze. Once solid, pop the stock cubes out and transfer to a large Ziploc bag. No need to defrost if going straight into a skillet or sauce pan. Simply heat a few cubes over medium to medium-high heat until melted.
  • To reheat frozen stock: allow to thaw and defrost overnight in a refrigerator (pro tip: place on a rimmed tray or in a shallow dish to allow any condensation or run off to collect in an easy-to-clean container). Another option is to allow frozen stock to defrost just enough to pour out of the container. You can place frozen stock in a sauce pan and heat over medium to medium-high heat until melted.
  • Stock will expand as it freezes. Do NOT fill mason jar all the way to the top before freezing, or the container could break as the stock freezes and expands.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg
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