Fresh, homemade Shellfish Stock makes a big difference in any recipe requiring fish stock. It adds a depth of flavor that is hard to beat in Cioppino, Seafood Risotto, Lobster Arancini, Gumbo, Shrimp Bisque and so much more! It is easy to make and only takes about 1 ½ hours. Freeze leftovers for future use.
Prep Time 10minutes
Cook Time 1hour15minutes
Total Time 1hour25minutes
Ingredients
4-6cupsshellfish shells(from 1 ½ - 2 lbs. raw shrimp and 2 4-ounce lobster tails)
6 - 8cupscold water
1cupdry white wineProsecco works well for this
1medium yellow onionquartered
1carrotcut in half
2celery stalks with leavescut in thirds
4sprigs parsley including stems
1bay leaf
1teaspoonpeppercorns
2teaspoonskosher salt
Instructions
Place the shells in a stock pot and add cold water to cover the shells at least 1 inch over the top. Bring to boil, skim off scum, reduce heat and simmer 30 minutes.
Add wine, onion, carrot, celery, bay, parsley, salt, and peppercorns. Simmer for 45 - 60 minutes.
Allow to cool for 10 minutes. Using a fine-mesh strainer inside a larger pot, strain the stock, pressing down on the shells and vegetables to extract all the flavor, resulting in a clear shellfish stock. It is now ready to use in your recipe or store.
Store in mason jars if using within a few days. Or freeze in ziplock bags in freezer.