Seafood Stock
This quick and easy recipe will give you an aromatic, flavorful broth you can use for soups, risottos, paellas and beyond. And there’s no need to spend money on expensive seafood! Save bones and shells in your freezer, or ask your fishmonger. Some grocery stores and most dedicated fishmongers will happily sell–or even gift–what you need to make homemade stock.
Servings: 64 ounces (8 cups)
Ingredients
- 2 pounds fish bones and heads (see note)
- 1 cup raw crustacean shells (crabs, lobsters, shrimp, and/or crayfish)
- 1 yellow onion, finely chopped
- 1 leek, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 small bunch fresh flat-leaf parsley, both stems and leaves
- 1 bay leaf
- 1 teaspoon white peppercorns
- 10 cups cold water
Instructions
- Gather the ingredients: Into a large stockpot, add the fish bones, crustacean shells, onion, leek, carrot, celery, parsley, bay leaf, and white peppercorns. Pour enough cold water to cover the ingredients (about 10 cups for a single batch).
- Simmer the stock: Set the pot over medium-high heat and bring it to a simmer. Reduce the heat to medium-low and cook for 30 minutes. Adjust the heat as needed to maintain a gentle simmer.
- Skim the stock: While the stock simmers, use a spoon to skim off any foam that forms on the surface.
- Strain the stock: Use a spider or tongs to remove most of the solids from the stock. Set a mesh strainer lined with cheesecloth in a large bowl or large pot. Pour the stock through the strainer. Press the solids to release any additional liquid. You should have about 8 cups of stock.
- Store: Pour the stock into jars, leaving an inch at the top to allow for expansion. Let the stock cool completely, then store them in the fridge or freezer. The stock will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- For the most flavor and body, use uncooked bones and heads from white-fleshed salt-water fish. That said, if you have bones and shells that are already cooked, they won’t be as potent but they’re still worth saving and using.
- Avoid: Oily fish and fatty fish like salmon, tuna, mackerel, or sardines will impart too strong of a flavor.
- Other aromatic ideas: Garlic, fennel, tomato, tarragon, and/or thyme.
- Nutrition facts are given per ounce.
Nutrition
Calories: 18.9kcal | Carbohydrates: 0.5g | Protein: 3.6g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 13mg | Sodium: 14.7mg | Potassium: 60.9mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 182.8IU | Vitamin C: 0.4mg | Calcium: 6.7mg | Iron: 0.1mg
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