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Seafood Stock

Seafood Stock

Seafood Stock is made with shrimp, crab and lobster shells. It’s the base for seafood soups, chowders and sauces.

The Sauce: Seafood Stock – A potent stock used to make seafood soups, chowders and sauces. It’s made by simmering seafood shells and vegetables for a complex base for dishes from the sea.

‘Great Sauces Transform Good Food into Gourmet’ 

Gold from the sea

Shrimp shells are pure gold. When you buy fresh raw shrimp save every curly, hingy shell with all ten little legs. Unlike pliable shrimp, crab and lobster shells are thick and sturdy but also rich in flavor. Simmering them infuses stock with copious amounts of robust seafood flavor. Use onion, carrots, celery, garlic, tomato paste and thyme for depth of flavor.

Chesapeake Bay Crab SoupFor this seafood stock, your freezer is your best friend. Anytime you peel shrimp or shell crab or lobster, stow the shells in the freezer. Once you accumulate enough to make a pot, turn those shells into a rich stock. Store in freezer containers or zipper bags, date and label. When you get a hankering for seafood you’ll be ready to enjoy the comfort of a soup or chowder.

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Shrimp Cocktail Sauce, Moroccan Scallops and Shrimp, Shrimp and Pork Balls with Spicy Lime Dipping Sauce and Shrimp and Chicken with Bamboo.

2013 AniversaRecipe – Sesame Shrimp with Miso Dipping Sauce
2012 AniversaRecipe – Gnocchi with White

Beans and Spinach
2011 AniversaRecipe – Italian White Bean and Ham Soup

Recipe: Seafood Stock

Active Time: 15 Minutes | Total Time: 75 Minutes | Yield: 6 Cups

Shrimp and Crab Shells4 Tbsp olive oil
1 lb seafood shells, shrimp, crab, lobster
2 medium onions, chopped
2 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 quarts water
1/3 cup tomato paste
8 sprigs fresh thyme

Special Equipment – large pot

Saute Shells and Vegetables1 Heat olive oil in a large pot. Add seafood shells, onion, carrots, celery, garlic and cook on medium heat until vegetables soften, about 15 minutes.

2 Stir in water and tomato paste. Bring to boil then reduce heat and simmer for 1 hour.

3 Strain through a mesh sieve pressing to release the juices. Discard the shells. The stock can be used immediately, chilled for 3 days or frozen for 6 months.

One pound of shells is about 6 cups depending on the type of shells and how tight they are packed.

The solids are laden with flavor even after resting in a sieve. If you want more yield place them back in the pot and add 2-3 cups of water. Heat through to release the seafood flavors. This is called re-washing. Strain the solids one more time to release the seafood stock.

Label and freeze in containers or ziplock bags.

Zipper Bag Seafood StockMake a simple seafood stock by placing the shells in a pot and cover with 2 quarts of stock. Bring to boil then simmer for 1 hour. Strain.

Use this stock as the base for seafood soups and chowders.

Use this stock as a base for sauces for shellfish.

Dish Designer

  • Use all shrimp shells.

Inspiration – Helen Horton
Cook with Sauces
Seafood Stock
Written by
Photography and Styling by Helen Horton
Updated: January 11, 2014

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