American cuisine

Easy

Classic Seafood Stock

Name: Classic Seafood Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. Fish trim; 1 lb. Shrimp shells; 12 tbsp. Olive oil; 1 cup Onion; 1/2 cup Bell peppers; 1/2 cup Celery; 3 cloves Garlic; 2 sprigs Thyme; 10 sprigs Parsley stems; 1 tsp. Black pepper; 2 pc. Bay leaves; 2/3 lb. Mussels, optional; 1/2 cup White wine; 4 qt. Water

Make your own seafood stock with the shells from shrimp and mussels. Making seafood stock is similar to making chicken stock; it takes time and attention, and the final result makes it worth the effort. Best to do on a weekend afternoon. Make a big batch and freeze what you don’t need!

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 30 min

TOTAL TIME: 45 min

4 SERVING

Ingredients:

1 lb. Fish trim
1 lb. Shrimp shells
12 tbsp. Olive oil
1 cup Onion
1/2 cup Bell peppers
1/2 cup Celery
3 cloves Garlic
2 sprigs Thyme
10 sprigs Parsley stems
1 tsp. Black pepper
2 pc. Bay leaves
2/3 lb. Mussels, optional
1/2 cup White wine
4 qt. Water

Directions:

Step 1

Preheat oven to 400°F/200°C.

Step 2

Roast shrimp shells and fish trim until the shells and fish are golden brown, 8-10 minutes.

Step 3

Heat a large stockpot over medium-high heat. Add olive oil and cook onions for 2 minutes. Reduce heat to medium and add remaining vegetables. Cook until golden brown, 6-8 minutes. Add roasted seafood/fish/mussels and cook together 4-5 more minutes. Deglaze with white wine, add herbs, pepper, and water.

Step 4

Cook for 15-20 minutes, skimming the top with a ladle to remove any foam. Strain stock through a mesh colander.

Step 5

Cool and reserve or use immediately.