I’ve got a handy money-saving flavor-makin’ tip for ya’ll! Save up all your fish bones, shrimp shells, shellfish shells in ziplock bags after you cook/eat and throw them in the freezer. Once you have about 4-5 cups full of stuff, you are ready to make your own Seafood Stock!
The secret I learned is that you must roast all the goodies first to pull out the sweetness of the shellfish. Then pop all that seafoodiness in a pot with some water and a few other ingredients for a couple hours and you have some pure seafood stock goodness to use in your recipes! My recipe was based on this one from Simply Recipes, and I modified it based on what I had at my house.
- 4-6 cups Fish Stuff (bones, shrimp shells, shellfish shells, fish heads)
- ½ 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
- 4 sprigs of thyme
- 10-15 whole peppercorns
- 2 teaspoons salt
- Heat oven to 400
- Place fish stuff on a foil lined baking tray and roast for 10 min
- After roasting, dump all the stuff into a big stock pot and cover with 1 inch of water
- Place pot on stove and heat up to medium, watching carefully. As soon as bubbles start coming up, turn down to medium low and let simmer for 1 hour.
- Skim off any foam that comes off as the stock is cooking every few min. Don't stir too much.
- After about 1 hour, add the carrots, onion, celery, tomato paste, thyme, peppercorns, salt, wine and bring up to simmer again. Simmer 30 min. Taste and add more salt if needed, but remember to not oversalt as you will be adding salt in whatever you are cooking.
- Take a colander and line it with cheesecloth or paper towels if you do not have any cheesecloth.
- Carefully pour the broth through the lined colander into another bowl or pot.
- Your stock is now ready to use!
Now that you’ve made stock…what should you do with it??
I made a modified cioppino with only shrimp and fish b/c I didnt’ have any shellfish. I also added extra veggies – broccoli & mustard greens sliced ribbon thin. The key is to just make sure you do not overcook the seafood. I actually just dunked the seafood and veggies into the soup for long enough to cook and then placed them into serving bowls before ladling the soup on top.
These are some other recipes I’d like to try with my stock later this week!
Enjoy your delicious, healthy, fragrant seafood stock!