Homemade Shellfish Stock (Freezer-Friendly)
This homemade seafood stock is a simple way to add deep, savory flavor to risotto, pasta, and more. Made with shellfish shells, aromatics, and fresh herbs, it simmers into a rich, freezer-friendly broth.
Pin Recipe
Servings: 10 servings
Calories: 25kcal
Equipment
Strainer
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, halved
- 1 head garlic, unpeeled, halved
- 2 bay leaves
- 1 Tbsp whole peppercorns
- ½ cup fresh herbs, such as parsley, chives, and/or dill, on the stem
- Water
Instructions
- Combine ingredients. Place all stock ingredients in a large soup pot. I recommend something that's at least 5 quarts because if you're making homemade stock, you might as well make a lot (and freeze some for the future).
- Add water. Cover all ingredients with water, then bring to a rapid boil. Reduce the heat to a gentle simmer, then cook uncovered 2-3 hours.
- Drain. Drain the stock into a large bowl (or even another large pot), then discard the aromatics. Allow to cool completely before storing (see tips below).
Notes
- Save your shells: Use any mix of shellfish shells and/or fish bones to make seafood stock. Fill a gallon-size freezer bag most of the way with shells, then make stock. Keep the bag in the freezer and add to it anytime you cook seafood.
- Freezing (large batches): Cool completely, then transfer to freezer-safe airtight containers. I love extra-large glass jars—just label with the name and date.
- Freezing (small portions): Pour cooled stock into ice cube trays. Once frozen, transfer cubes to a large zip-top bag. No need to thaw before adding directly to a skillet or saucepan—just melt over medium heat.
- Reheating frozen stock: Thaw overnight in the fridge (set the container on a rimmed tray to catch condensation), or warm gently in a saucepan over medium heat until melted.
- Important: Stock expands as it freezes—never fill jars to the top, or they may crack.
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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