Seafood Stock

Name: Seafood Stock
Yield: Makes 1 quart
Ingredients: 3 tablespoons olive oil; 4 lobster shells; Shells from 1 lb shrimp; 6 ribs celery, halved with the leaves; 6 ribs celery, halved with the leaves; 2 large carrots, quartered and unpeeled; 1 large yellow onion, diced; 1 head garlic, halved crosswise; ½ cup dry white wine; 10 fresh thyme sprigs; 6 whole allspice berries; 3 bay leaves; 2 tablespoons whole peppercorn; 8 cups water; 2 tablespoons salt

Preparation info

Makes
1
quart

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

Making your own stock is an absolute game changer. It can save you money and it’s also a great way to incorporate sustainability practices into your cooking—especially if you use leftover scraps, such as carrot peel, celery leaves, seafood shells, and garlic and onion skins.

Ingredients

3 tablespoons olive oil
4 lobster shells
Shells from 1 lb

Leftovers
Stock
Fish course
Gluten-free
Pescatarian

Method

In a large stockpot, or the biggest pot you have, over medium-high heat, warm the olive oil. Add the lobster and shrimp shells and cook for 2–3 minutes, until they become pink in color and very fragrant. Add the celery, carrots, onion, and garlic. Cook for 5–6 minutes longer, until softened.

Add the wine and deglaze the pan, scraping up any bits on the bottom. Cook for 3–4 minutes to re