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How to Make Shellfish Stock
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Create a rich shellfish stock using crab, shrimp, and lobster shells. Enjoy a flavorful homemade stock with easy-to-follow instructions and visuals.
Ingredients:
  • 4-6 cups shellfish shells, from shrimp, lobster, and/or crab
  • 1/2 cup dry white wine
  • 1 large yellow onion, sliced or chopped
  • 1 carrot, roughly sliced or chopped
  • 1 celery stalk, roughly sliced or chopped
  • 2 Tbsp tomato paste
  • 2 sprigs of thyme
  • Several sprigs parsley
  • 1 bay leaf
  • 10-15 whole peppercorns
  • 2 teaspoons salt
Instructions:
  • Crush thick shells like lobster or crab by placing them in a sealed plastic bag and rolling with a rolling pin or hitting with a meat hammer. Use a chef's knife to cut smaller shrimp shells. Avoid crushing or cutting too finely. You may skip this step if the shells are already broken into smaller pieces, such as cracked crab.
  • Enhance flavor (optional): Roast shells in a large pan at 400°F for 10 minutes to elevate taste (this step can be omitted).
  • Place shells in a stock pot, cover with water, and heat to just under a simmer: Place the shells in a large stock pot and add enough water to cover them by an inch. Bring the water to high heat. Once you notice small bubbles forming and rising to the surface, reduce the heat to medium to achieve a gentle simmer around 180°F. Avoid boiling the water to preserve the clarity of the stock. Refrain from stirring the shells to prevent clouding the stock. Skim off any foam that accumulates on top with a large metal spoon. Allow the shells to gently simmer like this for about an hour, removing foam as needed. The foam consists of impurities released from the shells as they heat up.
  • After the stock has settled, introduce the wine, onions, carrots, celery, tomato paste, thyme, parsley, bay leaf, and peppercorns. Let it gently simmer for 30 minutes. Skim off any foam that resurfaces, season with salt, and remove from heat.
  • Strain the stock through a lined sieve: Use tongs, a large slotted spoon, or a spider strainer to remove most solids. Dampen a few layers of cheesecloth and place over a large, fine mesh strainer set on a pot or bowl. Pour the stock into the strainer. Use immediately or cool for later use. For longer storage, freeze, leaving some room for expansion in the container.

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