Best Seafood Stock Recipes

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SEAFOOD STOCK



Seafood Stock image

Provided by Ina Garten

Time 1h35m

Yield about 1 quart

Number Of Ingredients 11

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

4-INGREDIENT SEAFOOD STOCK



4-Ingredient Seafood Stock image

This is a good, basic seafood stock that can be used in recipes such as jambalayas, etouffees, gumbos, etc. Vary it according to the ingredients that are available. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

Provided by Hey Jude

Categories     Stocks

Time 4h15m

Yield 1 quart

Number Of Ingredients 4

1 medium onion, unpeeled and quartered
1 clove garlic, unpeeled and quartered
1 celery rib
1 1/2-2 lbs rinsed fish bones (heads and gills removed) or 1 1/2-2 lbs oyster liquor (or any combination of these)

Steps:

  • Place all ingredients in a stock pot or a large saucepan.
  • Pour over enough COLD water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan.
  • The pot may be covered or set a lid askew on it.
  • Strain, cool and refrigerate until needed.
  • If you are short on time, using a stock simmered for just 20-30 minutes is still better than using just water in any recipe calling for seafood stock.
  • If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).

Nutrition Facts : Calories 56.3, Fat 0.2, SaturatedFat 0.1, Sodium 35.8, Carbohydrate 13.3, Fiber 2.2, Sugar 5.5, Protein 1.5

SEAFOOD STOCK



Seafood Stock image

This recipe for seafood stock is courtesy of Michelle Bernstein and should be used in her delicious Latina-Style Bouillabaisse recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 19

1/2 cup olive oil
2 medium Spanish onions, finely chopped
2 medium leeks, washed well and coarsely chopped
4 ribs celery, finely chopped
2 cups chopped fennel (from about 1 large bulb)
4 medium cloves garlic, minced
1 tablespoon herbes d'Provence
1 teaspoon dried lavender flowers
1 tablespoon chopped fresh tarragon
Grated zest of 1 orange
1 tablespoon saffron threads
2 bay leaves
1 tablespoon tomato paste
4 cups peeled, seeded, and chopped beefsteak tomatoes (from about 3 tomatoes)
2 pounds shrimp, chopped
5 pounds fish, such as red snapper, cleaned, gutted, and chopped into 1-inch pieces
1 bottle dry white wine
8 cups homemade or store-bought low-sodium chicken broth
Sea salt

Steps:

  • Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add onions, leeks, celery, fennel, and garlic. Cook, stirring, until softened but not browned, about 8 minutes.
  • Add herbes d'Provence, lavender, tarragon, orange zest, chiles, saffron, bay leaves, tomato paste, tomatoes, shrimp, and fish. Cook, stirring occasionally, for 20 minutes.
  • Stir in wine and let simmer until wine is reduced by half, about 8 minutes. Add stock and let simmer until flavorful, about 1 1/2 hours. Strain mixture through a fine-mesh sieve set over a large bowl, pressing down on solids to extract liquid. Season with salt.

SOPHIA'S HOMEMADE SEAFOOD STOCK



Sophia's Homemade Seafood Stock image

This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.

Provided by Sophia Del Carmen

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 5h10m

Yield 10

Number Of Ingredients 13

1 tablespoon olive oil
2 large onions, coarsely chopped
1 bunch celery, coarsely chopped
4 large carrots, coarsely chopped
2 large green bell peppers, coarsely chopped
1 bunch fresh cilantro
½ bunch fresh oregano
2 bay leaves
3 ½ (1 liter) bottles water
½ pound fish parts (such as bones, spine, and tail)
2 large fish heads
2 cups clam juice
1 teaspoon whole black peppercorns

Steps:

  • Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
  • Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
  • Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 9.2 g, Cholesterol 21.9 mg, Fat 4.5 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 0.6 g, Sodium 199.5 mg, Sugar 4.3 g

SHRIMP STOCK FOR SEAFOOD SHOOTERS



Shrimp Stock for Seafood Shooters image

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 1 cup

Number Of Ingredients 11

2 1/2 pounds fish bones
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 dried bay leaf
1 small sprig fresh thyme
1 fresh flat-leaf parsley
1 small sprig fresh tarragon
1/4 teaspoon coarse salt
8 cups water
1/2 cup dry white wine
4 large shrimp

Steps:

  • Wash the fish bones under cold running water, removing the gills from the heads.
  • In a medium stockpot, combine celery, onion, herbs, and salt. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Be sure not to let it brown.
  • Add the fish bones, and the remaining 7 cups water. Bring to a boil over high heat. As soon as it comes to a boil, reduce the heat, and simmer for 20 minutes. Skim off any foam that rises to the surface.
  • Add wine, and simmer for 10 minutes more. Remove from heat, let stand for 5 minutes, and carefully ladle the stock through a fine sieve set over a large bowl. Be sure not to press down on the solids in the sieve. Discard solids.
  • Transfer 1 cup of the stock to a small saucepan. Reserve remaining stock for another use. Add shrimp, and bring almost to a boil over medium-high heat. Remove from heat, cover, and let stand for 5 minutes.
  • Remove shrimp; set aside until cool enough to handle. Peel, devein, and chill shrimp. Reserve shrimp for seafood shooters. Chop shrimp shells; add to stock. Bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes. Strain, discarding shrimp shells.

PAT'S EASY SEAFOOD STOCK



Pat's Easy Seafood Stock image

This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? You will want to drink this stock right away when you smell the ambiance of its excellent aroma! It needs no additional salt as the bouillon provides more than enough. Having this stock available in your freezer will make your life EASIER and your recipes BETTER. Enjoy!

Provided by Bone Man

Categories     Stocks

Time 1h

Yield 3 pints

Number Of Ingredients 11

4 ounces imitation crabmeat (optional)
15 ounces chicken stock, canned
15 ounces vegetable stock, canned
2 cups water
1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
3 celery ribs, chopped
4 large carrots, unpeeled, ends trimmed and, chopped
1 medium onion, peeled and chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon white pepper
4 cups shrimp shells (from at least one-pound of uncooked shrimp) or 4 cups lobster shells (from at least one-pound of uncooked shrimp)

Steps:

  • Combine all ingredients in a large cooking pot and bring to a boil, covered.
  • Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
  • Strain the solids from the stock using a colander in a large bowl. Discard the solids.
  • After the stock cools, store it as you wish in your freezer until it is needed.

Nutrition Facts : Calories 121.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.5, Sodium 680.7, Carbohydrate 20.4, Fiber 4.3, Sugar 9.3, Protein 5.8

SEAFOOD GUMBO STOCK



Seafood Gumbo Stock image

This stock will give your Seafood Gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 7h50m

Yield 8

Number Of Ingredients 12

shells from 1 pound shrimp
5 quarts water
4 carrots, sliced
4 onions, quartered
½ bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme

Steps:

  • Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
  • In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
  • Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
  • Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 12.1 g, Cholesterol 86.3 mg, Fat 1.3 g, Fiber 3.3 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 162.3 mg, Sugar 4.7 g

SEAFOOD STOCK



Seafood Stock image

Make and share this Seafood Stock recipe from Food.com.

Provided by Heather U.

Categories     Stocks

Time 1h50m

Yield 1 quart

Number Of Ingredients 12

2 tablespoons olive oil
1 lb shrimp shells, shells from 1 pound large shrimp
2 cups yellow onions, chopped (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
  • Add the garlic and cook 2 more minutes.
  • Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.
  • Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Nutrition Facts : Calories 621.5, Fat 28.4, SaturatedFat 4.1, Sodium 7909.4, Carbohydrate 68.9, Fiber 15.3, Sugar 33.4, Protein 10.1

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