Seafood Stock

Recipe: Seafood Stock


  • 2 Tbs good olive oil
  • Shells from 1 lb large shrimp or 2 lobster shells or a combination
  • 2 cups chopped yellow onions
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 1/2 quarts water
  • 1/2 cup dry white wine
  • 1/3 cup tomato paste
  • 2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 10 sprigs fresh thyme, including stems


In a large saucepan warm the olive oil and add the shells of shrimp or lobsters along with the chopped onions, carrots and celery and sauté over medium heat for 15 minutes.

After 15 minutes add the minced garlic and cook stirring constantly for 2 minutes then add the water, wine, tomato paste, salt, pepper and the thyme sprigs. Bring the stock to a boil and then reduce the heat to a simmer uncovered for 1 hour.

After 1 hour strain the stock through a fine sieve for 1 quart fish stock. If the stock is a little short of a quart add either more dry white wine or water to make up the difference. Use immediately or freeze up to 3 months.

Quick Notes

Yield: 1 quart

Recipe adapted from the Barefoot Contessa

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.