Ingredients
✓ ½–2 pounds seafood shells (shrimp heads and shells, crab shells, and/or lobster shells, white fish bones)
✓ medium onion
✓ medium carrot
✓ large celery stalk
✓ cloves garlic
✓ teaspoon extra virgin olive oil
✓ teaspoon tomato paste
✓ tablespoons cooking sherry
✓ handful of parsley stems
✓ –3 sprigs fresh tarragon
✓ bay leaves
✓ teaspoon peppercorns
✓ –10 cups water
Instructions
✓ In a large stockpot, heat the olive oil over medium heat.
✓ Add the onion, carrot, and celery, and sauté until softened, about 5 minutes.
✓ Stir in the garlic and tomato paste, cooking for another minute.
✓ Add the seafood shells, cooking sherry, parsley stems, tarragon, bay leaves, and peppercorns.
✓ Pour in the water and bring to a boil.
✓ Reduce heat to low and simmer for at least 1 hour, skimming any foam that rises to the surface.
✓ Strain the stock through a fine-mesh sieve into clean containers.
✓ Cool and store in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
Use the shells from shrimp, crab, lobster, and white fish bones for maximum flavor. Skim foam during simmering for a clearer stock.
- Prep Time: 10
- Cook Time: 70
- Category: Broth
- Cuisine: Seafood
Nutrition
- Calories: 35
- Sugar: 1
- Sodium: 60
- Fat: 1
- Carbohydrates: 3
- Fiber: 0
- Protein: 2