Seafood Stock
User Reviews
5
Seafood Stock
Description
The preparation starts by lightly sautéing unpeeled diced onions, carrots, celery, and seafood shells in olive oil to develop aromatic flavors. Adding roughly chopped unpeeled garlic and cooking further draws out essential oils before covering and cooking briefly. The stockpot is then filled with water, dry white wine, tomato paste (or sauce), sea salt, and rosemary and basil sprigs, creating a complex layering of taste.
Simmering uncovered for about an hour allows extraction of the seafood essence and melding of flavors without over-reducing. Straining removes solids and leaves a clear yet robust broth, typically yielding about one quart. This stock adds a savory marine foundation to seafood dishes, balancing tomato brightness and herbal notes.
Simmering longer with gentle heat can result in a clearer stock. The recipe can be scaled easily, and the broth can be refrigerated for up to four days or frozen up to six months. Using fresh shells from crab, lobster, or shrimp ensures authentic seafood flavor concentration.
Ingredients
- 1 tablespoon olive oil
- 1 onion unpeeled and diced
- 1 pound shellfish shells Weight refers to the seafood's weight before the shells were removed, crab, lobster, or shrimp; amount approximate
- 2 carrot unpeeled and roughly diced
- 2 celery stalks, roughly chopped
- 1 garlic head, unpeeled, roughly chopped
- ½ cup white wine dry
- ⅓ cup tomato paste or ½ cup tomato sauce
- 1 tablespoon salt sea salt
- 4 rosemary sprigs
- 4 basil sprigs
Instructions
- Heat the oil in a stockpot over medium-high heat. Sauté onions, carrots, celery, and seafood shells for 2-3 minutes. Add garlic, and saute 2 more minutes. Reduce heat to medium, cover pan, cook 10 minutes.
- Add 6 cups of water and all remaining ingredients. Bring to a boil, and then reduce to a simmer. Simmer uncovered for 1 hour.
- Strain broth through a mesh sieve. Discard the leftover shells and vegetables. You should be left with approximately 1 quart broth. (If you've got less than 1 quart, you can add a little water or white wine.)
- Use broth right away, refrigerate and use within 3-4 days, or freeze broth in an airtight container for up to 6 months.
Notes
- Yield is approximately one quart; scale the recipe for larger quantities.
- For a clearer stock, avoid boiling and simmer for up to three hours.
- Discard solids after straining; the broth alone is used in cooking.
- Store refrigerated broth for up to 3-4 days or freeze airtight for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 4g | 1% |
| Fat | 3g | 5% |
| Sodium | 1918mg | 80% |
| Potassium | 242mg | 5% |
| Sugar | 2g | 4% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 11mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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