Seafood Stock


If you aren’t making your own stock yet, I don’t know what you’re doing with your life, I really don’t. So simple. And delicious. So go do it next time. You won’t regret it, I promise.



Seafood Stock

2 carrots, unpeeled and roughly chopped

2 celery stalks, roughly chopped including the leaves and ends

1 tbs olive oil

2 cloves of garlic, minced

1 yellow onion, chopped

1 cup dry white wine

6 cups of water

1 tbs tomato paste

1 bay leaf, dried

1 tbs thyme, roughly chopped, stem and all

1 tbs parsley, chopped with stems

shells, peelings and discards from whatever seafood you’re using to prepare your dish. I used lobster shell, shrimp peelings, and empty snow crab legs, after I had cracked them and taken out the meat.


Heat olive oil at med high. Add garlic, celery, carrots, onion and seafood shells. Stir occasionally until it starts to brown. Add wine and water. Bring to a boil. Cut down to a simmer. Simmer for 40 minutes, then add paste, and seasonings. Allow to simmer another 20 minutes. Strain through sieve.


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