The best seafood stock is made out of trash… literally, all those bones and shells often thrown in the trash, make the best stock.
Course Soups
Cuisine Fusion
Keyword Fish Bone Stock
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 5quarts
Equipment
Large stock pot
fine mesh strainer
Ingredients
1-2lbsSeafood shells or fish bones
1/4cupOlive oil
1Onion with onion peels rough chopped
3Garlic clovesrough chopped
3-4Celery stalks and leaves rough chopped
2-3Carrotsrough chopped
2Bay leaves
1Fresh Parsley bunchchopped
1Cilantro bunchchopped
Salt to taste
1tbspPeppercorns
1cupWhite Wine
Water enough to cover
Instructions
Heat the olive oil in a large stockpot and add the vegetables. Stir over high heat for a 5 minutes until the onions become translucent.
Add the bones or shells, stirring for another minute or two until well mixed with the cooked vegetables.
Add spices and wine. Bring to a simmer, add enough boiling water to cover. Bring to a simmer again, turn down low with a cover on and simmer for an hour.
Let the stock cool.
Strain through a fine-mesh sieve to separate the natural flavors from the shells. The seafood stock is now ready for all your recipes or to store for later use.
Pour into glass jars to keep a few days in the fridge, or an airtight bag to freeze. For smaller amounts to be frozen for added flavor to sauces and soups, freeze in ice cube trays, once frozen, store the cubes in a large resealable bag.
Video
Notes
Leftover lobster shells and crab shells also make for great flavor, however when you don't have many shells or bones, simply add some clam juice to the stock to deepen the flavor.