Seafood Stock is the easy homemade soup and cooking base that you will find a surprising number of uses for. So easy and definitely worth the minimal effort it takes for such a delicious broth.
Seafood Stock used to intimidate us. So if you’re having some doubts, let us assure you that you CAN do this. We wouldn’t fib about something this delicious.
Seafood Stock 101
How long does seafood stock keep? If you’re making fresh stock, it’s best to use almost immediately. This seafood stock will last for 3-4 days in the refrigerator … in an airtight container. You also can freeze stock, but keep in mind that it will take a fair amount of time to thaw to use later.
Is seafood stock good for you? Yes it is! Seafood itself has a lot of health benefits, which translate over to the broth. Iodine, fats, Omega-3s and other minerals/vitamins. Add in the carrots (fiber, potassium, etc.) and celery (also good for potassium as well as blood sugar control), this stock is definitely nutrient rich and flavorful.
How to Make Stock
The basics of all stock are similar, so if you can make one with confidence, you can have confidence in making others.
What you’ll need: Avocado oil (or olive oil), 1 pound of seafood shells, onions, carrots, celery, garlic, white wine or water (vegetable broth works as well), tomato paste, kosher salt, black pepper and fresh thyme.
Warm your oil first. Then add seafood shells, carrots, onions and celery, saute for 10 minutes. Add garlic last and saute for 1 minute. From here it’s super easy, add the remainder of the ingredients and bring to a boil before reducing to simmer for 30 minutes.
When all is said and done, your last step will be to strain your stock.
This will make approximately 1 quart of stock.
Uses for Homemade Seafood Stock
There are quite a few good uses for your homemade seafood stock. First and foremost, you HAVE to try out our Creamy Seafood Chowder. It is the absolute BESSSST way to use this stock. Creamy, dreamy and oh-so-good. Plus, chowder. Fun to say and super awesome to eat.
Seafood and spices go hand in hand, so this seafood stock works well with some spicier dishes. Our Slow Cooker Jambalaya is one of those dishes where seafood stock helps with flavor and moisture. Drop the vegetable broth and swap for this one. YUM!
Basically, if a recipe calls for broth and seafood, this stock is absolutely perfect to sub in.
The Best Stocks, Soups and Chowders
We have quite a few recommendations for you, if you’re in a soup-ish kind of mood.
Stocking up: You can use similar techniques to make vegetable stock and chicken stock, of course.
Soup’s on: We have a few other soups that make our hearts go all thumpity thump, but perhaps our favorite is The Best French Onion Soup.
All about Chowder: Admittedly, chowders are so satisfying that we tend to lean toward those when we’re in the mood.
Seafood Stock (How to Make Homemade Seafood Stock)
- 2 tbsp avocado oil or olive oil
- shells from 1 pound of fresh seafood (I used lobster, shrimp, and crab shells)
- 2 large onions chopped (peeled or unpeeled, your choice)
- 2 large carrots unpeeled and chopped
- 3 stalks celery chopped
- 2 cloves garlic minced
- ½ cup white wine or water or vegetable broth
- ⅓ cup tomato paste
- 1 tbsp kosher salt
- 1 ½ tsp black pepper
- 6 sprigs fresh thyme with the stems
- Warm oil in a stockpot over medium heat.
- Add the seafood shells, onions, carrots, and celery and saute for 10 minutes, or until lightly browned. Add the garlic and cook 1 more minute.
- Add 1 1/2 quarts of water, wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Strain stock through a sieve, pressing the solids.You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.