SEAFOOD STOCK
- WineCheeseScallops
- Dec 11, 2024
- 5 min read
Updated: Jan 3
Dive into flavor with this rich, homemade Seafood Stock—a must-have foundation for your best seafood recipes! This stock is a true flavor powerhouse, made from shrimp shells, fresh vegetables, herbs, and a splash of dry white wine for depth and complexity. Perfect for elevating soups, risottos, and sauces, this stock is simple yet packed with complex flavors, enhancing any dish you add it to.
This isn’t your basic broth; it’s an essential homemade addition that brings restaurant-quality depth to your cooking. Imagine this deliciously aromatic stock simmering on your stovetop—your kitchen will smell amazing, and your taste buds will thank you!
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Shrimp Shells
Shrimp shells are typically discarded, but they hold a lot of flavor waiting to be unlocked. When simmered, they release a rich, briny taste that defines seafood stock. Shrimp shells are also an excellent source of natural collagen, which thickens the stock slightly, adding body and a velvety texture. This approach reduces waste and transforms an everyday seafood ingredient into a culinary treasure!
Pinot Grigio
The dry white wine adds a subtle acidity that brightens the stock. Pinot Grigio is particularly well-suited to seafood stocks due to its light body and crisp flavor profile, which complements the delicate notes in the shellfish without overpowering them. The wine’s acidity helps deglaze the pot, lifting browned bits from the shrimp shells and vegetables, which results in a deeper flavor and caramel-like undertones.
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The inspiration behind this stock is to make an at-home seafood base that can rival any store-bought version. A homemade seafood stock can bring a unique, ocean-like quality to seafood dishes, infusing them with intense, natural flavors. The decision to add ingredients like Pinot Grigio and tomato paste comes from classic culinary techniques—by incorporating a bit of acidity and a touch of sweetness, this stock gains a balanced complexity that brings out the best in your seafood recipes.
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Tips, Serving Suggestions, and Storage Advice:
Use fresh shrimp shells for the best flavor. Store them in the freezer until you have enough for this recipe.
Roast the shells before starting if you want an even deeper, roasted flavor.
Add fennel fronds or parsley during cooking to give it a different layer of herbal complexity.
Double the recipe and freeze in smaller portions for future cooking.
Avoid aluminum or cast-iron pots since they can react with the acidity in the wine.
Simmer, don’t boil the stock too vigorously to avoid a bitter taste from the shells.
Experiment with different herbs, like bay leaves or rosemary, for personalized flavor variations.
Use within 1 month if freezing, and label with the date for easy tracking.
Strain twice if you prefer a clearer stock for lighter soups or delicate sauces.
Repurpose vegetable scraps like onion ends, carrot peels, or celery leaves to add flavor and minimize waste.
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Unique Recipe Qualities | SEAFOOD STOCK
A fantastic use of leftover shrimp shells, creating a no-waste stock.
Adds a briny, complex flavor that store-bought stocks often lack.
Homemade, allowing you to control the ingredients and avoid preservatives.
Freezes well, making it a convenient addition to future meals.
Perfect for soups, seafood risottos, and sauces, adding a gourmet touch.
Includes white wine for depth, giving it a restaurant-quality flavor profile.
Highly customizable with different herbs, vegetables, and seasonings.
Easy to make in large batches and store for extended use.
A healthier alternative to canned or boxed stocks, with fewer additives.
Brings a warm, fragrant aroma to your kitchen as it simmers.
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Ingredients:
2 tablespoons olive oil
Shells from 1 pound large shrimp
1 large yellow onion, chopped
2 carrots, unpeeled and chopped
3 celery stalks, chopped
2 garlic cloves, minced
½ cup dry white wine (we use Pinot Grigio)
1/3 cup tomato paste
10 sprigs fresh thyme
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
Instructions:
Warm the olive oil in a stockpot over medium heat.
Add the shrimp shells, chopped onion, carrots, and celery. Cook for 15 minutes until lightly browned.
Add the minced garlic, cooking for an additional minute.
Pour in 6 cups of water, the white wine, and add the tomato paste, thyme, salt, and pepper.
Bring to a boil, reduce the heat, and simmer for at least 1 hour.
Strain the mixture through a sieve, pressing on the solids to release all liquid.
Allow the stock to cool completely, then transfer it to containers. Refrigerate for up to 3 days or freeze for up to 1 month.
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FAQs:
Can I use lobster or crab shells instead? Absolutely! These shells will add a slightly different flavor but are perfect for seafood stock.
What type of wine should I use? A dry white wine, like Pinot Grigio or Sauvignon Blanc, works best to add acidity without overpowering the stock.
How do I store this stock? It can be refrigerated for up to 3 days or frozen for up to 1 month.
Can I make this stock without wine? Yes, replace it with an equal amount of water or a touch of white wine vinegar for acidity.
What recipes work well with this stock? It’s perfect for seafood risotto, clam chowder, or a shrimp bisque.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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