Seafood Stock

Seafood Stock
PHOTO BY GRACE PARISI

Here’s a simple seafood stock recipe that makes use of those crab and shrimp shells we always encourage you to save. With just a bit of aromatics and gentle simmering, shrimp and crab shells impart sweetness and depth of flavor to soup stock. For an enriched stock, substitute half of the water with bottled clam juice. 

Seafood Stock | Sitka Salmon Shares

Active time: 20 hr
Total time: 40 min
Serves: 5 Cups


Ingredients

  • 1 tablespoon vegetable oil
  • 4 to 5 cups crab and shrimp shells, from about 2 crab clusters and 1 pound shrimp
  • Green tops from 1 leek or 1 small yellow onion, coarsely chopped
  • 1 tablespoon tomato paste
  • 1 small bay leaf
  • 1 teaspoon whole peppercorns
  • 6 cups water (or 3 cups each water and clam juice)
  • 6 fresh thyme sprigs

Directions

COOK THE AROMATICS

Heat the oil in a medium pot over medium heat. Add the crab and shrimp shells and cook, stirring and pressing until fragrant, about 5 minutes. Stir in the leek tops, tomato paste, bay leaf, and peppercorns. Cook, stirring, for 2 to 3 minutes.

SIMMER THE STOCK

Add the water (or water and clam juice) and thyme and bring to a boil. Reduce heat to low and simmer until the liquid is flavorful and slightly reduced, about 30 minutes.

STRAIN THE STOCK

Strain the stock through a fine-mesh sieve, pressing hard on the solids. Use right away or cool to room temperature and freeze in an airtight container for up to 1 month.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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