Pat's Easy Seafood Stock

Transform your dishes with Pat's Easy Seafood Stock, a rich and deeply flavorful base made with shrimp shells, fish bones, aromatic vegetables, and herbs. Perfect for enhancing seafood soups, stews, and risottos, this quick, homemade stock comes together in under an hour, ensuring you get maximum depth with minimal effort. Featuring simple yet essential ingredients like bay leaves, garlic, and a splash of dry white wine, this seafood stock strikes the perfect balance of savory and aromatic notes. Whether you're crafting a velvety bisque or a bold bouillabaisse, this versatile stock is your secret weapon for restaurant-quality seafood dishes. Plus, it's freezer-friendly, making it a convenient staple to keep on hand for your next culinary creation!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups shrimp shells and heads (optional)
• 1 pound fish bones (preferably white fish)
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 large carrots, chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 8 fresh parsley stems
• 1 teaspoon black peppercorns
• 1 cup dry white wine
• 8 cups water
• 1 teaspoon salt (optional, to taste)

Directions

Step 1

1. Rinse the shrimp shells and fish bones thoroughly under cold running water to remove any debris. Set aside.

Step 2

2. In a large stockpot, heat a drizzle of oil over medium heat. Add the shrimp shells and sauté for 2-3 minutes until fragrant. If you're not using shrimp shells, skip this step.

Step 3

3. Add the fish bones to the pot along with the onion, celery, carrots, and garlic. Sauté for an additional 5 minutes, stirring occasionally.

Step 4

4. Deglaze the pot by adding the dry white wine. Stir and let it simmer for 2 minutes to reduce slightly.

Step 5

5. Add the bay leaves, parsley stems, black peppercorns, and water to the pot. Bring the mixture to a simmer over medium heat.

Step 6

6. Reduce the heat to low and let the stock simmer gently for 30-45 minutes. Avoid boiling, as it can make the stock cloudy.

Step 7

7. Once cooked, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl. Discard the solids.

Step 8

8. Taste the stock and season with salt if needed. Let the stock cool completely if storing for later use.

Step 9

9. Store the seafood stock in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition Facts

Serving size	(3766.5g)

Amount per serving	% Daily Value*
Calories	936.9

Total Fat 11.7g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3643.4mg	0%
Total Carbohydrate 55.3g	0%
Dietary Fiber 17.0g	0%
Total Sugars 19.6g
Protein 119.8g	0%

Vitamin D 0IU	0%
Calcium 2006.2mg	0%
Iron 31.4mg	0%
Potassium 3495.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.1%

Protein: 59.5%

Carbs: 27.5%