Go Back
–+ servings
a jar of golden seafood stock sitting on a wooden surface, with shrimp shells and spices in the background, suggesting fresh ingredients used to make the stock

Flavorful Seafood Stock Recipe: Easy Recipe for Delicious Broth

Learn how to make homemade seafood stock with shrimp and crab shells, fresh herbs, and vegetables. This is an easy, flavorful foundation for soups, stews, and sauces.
Print Recipe Save
Cook Time: 45 minutes
Total Time: 45 minutes
Course: Sauces, Stovetop
Cuisine: American
Keyword: how to make seafood stock, recipe for seafood stock, seafood stock, seafood stock recipe, shrimp stock, shrimp stock recipe, where to buy seafood stock
Servings: 6 cups
Calories: 4kcal
Author: Tamara

Ingredients

  • 2 pounds Seafood scraps shrimp shells, crab shells, fish heads, or a combination
  • 1 medium Onion roughly chopped
  • 1 clove Garlic chopped
  • 1 stalk Celery chopped
  • 1 whole Carrot chopped
  • 6 cups Water or vegetable stock
  • 1-2 Bay leaves
  • 1 teaspoon Dried thyme
  • 1-2 teaspoons Salt more or less to taste
  • 1 teaspoon Black pepper

Instructions

  • Rinse your shells or whatever seafood scraps you are using very thoroughly to remove any impurities from them. Now add the shells to a pot along with the chopped onion, garlic, celery, and carrot.
  • Gently pour the water into the pot and turn the heat up to medium and bring the water to a light boil. Add in your bay leaves, dried thyme, salt and pepper.
  • Stir all of the ingredients together until everything is fully combined, then continue to simmer over medium low heat for about 30 minutes so that all of the flavors can marry together.
  • Be sure to stir and check on the liquid levels every 10 minutes, add ¼ cup of water as needed. Skim off any impurities that float to the top of the stock and get rid of them. Taste for salt and pepper and add more according to your taste.
  • After the stock has simmered, strain it through a fine mesh strainer into a large bowl to get rid of all of the solids. Once it has cooled down, you can store the stock in mason jars or airtight containers in the refrigerator for up to a week; or freeze for up to 3 months.

Equipment

  • Large Pot or Stockpot
  • Fine Mesh Strainer
  • Large Bowl
  • Wooden Spoon
  • Ladle
  • Mason Jars or other airtight containers

Notes

Use for soup bases (such as my garlic butter shrimp ramen), gumbos, and even gravies. 
Feel free to experiment with adding different herbs for different flavor combinations.
 

Nutrition

Calories: 4kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Cholesterol: 1mg | Sodium: 458mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 12IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.2mg
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram