Seafood Stock

Stock is inexpensive to make and far superior to anything that comes from a package.  I save vegetable scraps, bones and seafood shells to make stock as I need it. I store my scraps in the freezer until I have enough to make a good batch of stock.  One made, the stock refreezes beautifully for use later.


  • 2 tablespoons extra virgin olive oil
  • 1 pound of crab, shrimp or other shellfish shells
  • 1 cup of onion scraps
  • 1 cup of saved carrot peels (or whole carrot)
  • 1 cup of celery butts and leaves
  • 1/2 a lemon (rind and all)
  • 2 garlic cloves, smashed
  • 1/2 cup dry white wine
  • 1 tablespoon kosher salt
  • 1/2 Tablespoon of peppercorns
  • 10 sprigs fresh thyme, including stems
  • 1 bunch of parsley or parsley stems


Heat oil in a large stockpot over medium heat. Add vegetables and saute for 15 minutes until lightly browned. Add the garlic and cook 2 more minutes. Deglaze with  white wine.  Add salt, pepper, and herbs. Cover with water and bring to a boil for 30 minutes.  Add the shells, more water and allow to simmer for 2 hours. Strain  and season to taste.


If freezing for later use, allow to cool completely before pouring into containers and freezing.  Tip: I pour cooled broth into to quart sized freezer bags and freeze flat.

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