Pat's Easy Seafood Stock Recipe

Name: Pat's Easy Seafood Stock
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Imitation Crabmeat; Chicken Stock; Vegetable Stock; 8 cups water; Chicken Bouillon Granules; Celery Ribs; Carrots; Onion; Fresh Parsley; White Pepper; 2 cups shrimp shells (from approximately 1 pound of shrimp)

Unlock the hidden flavor potential of your kitchen scraps with this unbelievably easy seafood stock recipe! Perfect for using up shrimp shells, lobster shells, and those slightly past-their-prime vegetables, this recipe turns waste into a delicious, versatile base for countless dishes. Imagine the rich, savory depth it will add to your clam chowder, bouillabaisse, seafood casseroles, or any recipe calling for seafood stock. This recipe is incredibly forgiving – feel free to experiment with different vegetables like cabbage, brussel sprouts, broccoli, or bok choy. The resulting stock is naturally salty thanks to the seafood shells, so no extra salt is needed. Make a big batch, freeze it in portions, and elevate your cooking game with this simple yet magical recipe!

Prep Time 15 mins

Cook Time 60 mins

Calories 121.5 kcal

Protein 11g

Rating 1.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pat's Easy Seafood Stock

Imitation Crabmeat
Chicken Stock
Vegetable Stock
8 cups water
Chicken Bouillon Granules
Celery Ribs
Carrots
Onion
Fresh Parsley
White Pepper
2 cups shrimp shells (from approximately 1 pound of shrimp)

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How to Make Pat's Easy Seafood Stock

Combine all ingredients in a large (6-8 quart) stockpot. Bring to a boil over high heat, then reduce heat to low.
Simmer gently, covered, for 45-60 minutes, or until the carrots are very tender and easily pierced with a fork.
Carefully strain the stock through a fine-mesh sieve or colander lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible.
Discard the solids.
Allow the stock to cool completely before storing in freezer-safe containers (1-cup portions are ideal). Label and date your containers for easy identification.