Description
This rich and flavorful seafood stock is made by simmering a mix of seafood shells and aromatic vegetables with herbs and spices. Perfect as a base for seafood soups, stews, risottos, or sauces, this stock captures the essence of the sea with a delicate depth of flavor enhanced by a hint of sherry and tomato paste.
Ingredients
Seafood Stock Ingredients
- 1½–2 pounds seafood shells (shrimp heads and shells, crab shells, and/or lobster shells, white fish bones)
- 1 medium onion, peeled and quartered
- 1 medium carrot, rinsed and cut into 2 inch chunks
- 1 large celery stalk, rinsed and cut into 2 inch chunks
- 2 cloves garlic, smashed and peeled
- 1 teaspoon extra virgin olive oil
- 1 teaspoon tomato paste
- 2 tablespoons cooking sherry
- 1 handful of parsley stems, stems removed
- 2–3 sprigs fresh tarragon
- 2 bay leaves
- 1 teaspoon peppercorns
- 8–10 cups water
Instructions
- Prep: Rinse seafood shells and heads under cold water and drain thoroughly. Peel and quarter the onion. Rinse the carrot and celery, then cut each into 2-inch chunks. Smash and peel the garlic cloves. Remove parsley stems from leaves to use only the stems.
- Sauté: Heat a stock pot over medium heat and add the extra virgin olive oil. Add onion, carrot, celery, and garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to brown lightly.
- Add Shells: Add the seafood shells to the pot and cook for about 5 minutes, stirring occasionally to incorporate shells with the sautéed vegetables.
- Caramelize: Make a well in the center of the pot and add the tomato paste. Gradually stir the paste into the mixture and cook for about 1 minute, allowing it to darken and develop richer flavor.
- Deglaze: Pour in the cooking sherry to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the mixture simmer for 1–2 minutes to let the alcohol cook off and the flavors meld.
- Simmer: Add the parsley stems, tarragon sprigs, bay leaves, and peppercorns to the pot. Pour in enough water (8 to 10 cups) to cover the shells completely. Bring to a gentle simmer and cook uncovered on low heat for 30 minutes only, stirring occasionally. Skim off any foam that forms on the surface for a clear stock.
- Strain: Remove the pot from heat and cool slightly. Pour the stock through a fine mesh strainer into a large heat-safe container. Press down on the solids with a wooden spoon to extract all the flavorful liquid. Allow the strained stock to cool before storing in smaller containers to speed cooling. Discard the shells and vegetable solids.
Notes
- Do not simmer the stock for longer than 30 minutes to avoid bitterness.
- Use only fresh seafood shells to ensure the best flavor and reduce any fishy odor.
- Straining through a fine mesh sieve ensures a clear and smooth stock.
- Store seafood stock in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Use seafood stock as a flavorful base for bisques, paellas, risottos, and chowders.
