Homemade Seafood Stock Recipe (2024)

FAQs

What is seafood stock made of? ›

Seafood stock is made from a mixture of water and/or broth infused with seafood shells or bones (carcasses), vegetables, and aromatics. Here, I toast the shells in a pan to bring out their flavors. The shells then simmer in a liquid with vegetables until the stock turns a deep golden-brown color.

Chicken broth is a versatile and suitable substitute for fish broth. It won't have the flavor of the sea like fish broth, but it adds a background umami flavor that won't overpower other flavors in your soup. It's a common substitute in many seafood soup recipes.

Straight from the bottle, clam juice is a perfectly suitable replacement for fish stock, or fumet, in any recipe. It adds a marine baseline to soups, stews, and braises, similar to what fish stock would provide, and, because clams are naturally rich in glutamates, it has an inherent flavor-enhancing quality.

You can use shrimp shells, crab shells, lobster shells, even fish bones. Once you've made the stock, you can use it in any recipe that calls for any kind of seafood stock.

Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Discard the shells, etc. Let the stock cool for 15 to 30 minutes, then use or pour into quart jars. The stock will keep for a week in the fridge. It will freeze well for 6 months, but after that it deteriorates rapidly.

Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.

Seafood stock is a generic term for any stock made from seafood. A variety of fish, mollusks and crustaceans, such as lobster, crab, shrimp, clams, and fish can be combined to create a flavor-packed seafood stock.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

What is another name for clam juice? ›

It is also referred to colloquially as "clamato juice". It is consumed in Canada, Mexico, and the United States, to a lesser extent. It is very often mixed with alcohol to make a Caesar, a drink similar to a Bloody Mary.

Shrimp shells: You'll need 4 cups of shrimp shells from 2 pounds of shrimp for this recipe. But you can gather it in batches: save uncooked shrimp shells in a plastic bag in your freezer until you have enough. Technically, you can make stock with cooked shells, but the flavor will be weaker.

* Both raw and cooked shells are a wonderful addition to the seafood stock pot. Stock made of shrimp, crab and crawfish shells is one of the secrets of Cajun cookery. Lobster, clam and mussel shells make wonderful stock as well.

In anticipation of making stock for seafood bisques and stews, I have been collecting our leftover shells from each crab feast and freezing them. Making seafood stock is similar to making chicken stock; it takes time and attention, and the final result makes it worth the effort. Best to do on a weekend afternoon.

That said, dashi can also incorporate a range of other ingredients, including dried shiitake mushrooms and other dried-fish products, like niboshi (dried sardines). We use the word "stock" to describe dashi, but it bears little resemblance to the stocks usually found in Western kitchens.

Seafood Stock (water, Pollock, Extracts Of Shrimp, Cod, Clam), Contains Less Than 2% Of: Yeast Extract, Salt, Natural Flavoring, Dehydrated Garlic.

Fish broth is loaded with vital minerals outside of those already discussed in this post. From trace amounts of rare minerals to abundant quantities of calcium and iodine, it's an excellent way to pack more nutritional punch into your day.

Made the right way, fish broth should only have subtle hints of fish essence in the broth and be balanced by the flavors of vegetables, herbs, spices, and wine.