Homemade Shellfish Stock
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.
Ingredients
- 4-6 cups shellfish shells (from 1 ½ - 2 lbs. raw shrimp and 2 4-ounce lobster tails)
- 6 - 8 cups cold water
- 1 cup dry white wine Prosecco works well for this
- 1 medium yellow onion quartered
- 1 carrot cut in half
- 2 celery stalks with leaves cut in thirds
- 4 sprigs parsley including stems
- 1 bay leaf
- 1 teaspoon peppercorns
- 2 teaspoons kosher 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.