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
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
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.