Shellfish Stock

Shellfish stock is such a simple and basic recipe, but it’s hard to find a place that will sell shells. We started saving our shrimp, crab, and lobster shells in one of these bags in the freezer.

The Taste SF stores Shellfish Stock in mason jars

We had to shell ten lobsters last New Year’s Eve. Where did those shells go? Into the freezer. When we make shrimp, we put those shells into the freezer. When our bag is full, we make a big pot of shellfish stock.

If you don’t make shellfish, and you want something quick and easy, we love this stock that you can order online and is shelf stable until you’re ready to open it. It’s super concentrated, which means it’s small and good for storing in a small kitchen. They also make French demi-glace, veal, rendered duck fat, and roasted chicken concentrates that we’ve used and love.

Mason jars full of shellfish stock

We like to store our shellfish stock in mason jars in the refrigerator if we’re going to use it within a day or two. If we plan to use it later, we let it cool in the mason jars, and then store it in these. Use this tape and a sharpie to write what it is and the date you made it (you’ll for sure forget 3+ months later). We lay the bags of stock flat in the freezer until frozen and then they can be stacked sideways.

We love using shellfish stock for dishes like cioppino, lobster pasta, shrimp pasta, pasta with clams, clam chowder, and shrimp bisque.

Shellfish Stock
Author: 
 
Ingredients
  • 1 Gallon Ziplock Bag of Shrimp, Lobster, or Crab Shells
  • 1 Quart Ziplock Bag of Mirepoix (celery, onion, carrot)
  • 1 Gallon Water
Instructions
  1. Fill a large stock pot with 4 quarts of cold water.
  2. Add shells and mirepoix to the pot of cold water.
  3. Bring to a simmer. Simmer for 1 hour, skimming off any impurities that rise to the surface with a spoon or skimmer.
  4. Pour liquid through a chinois into a mason jars or bowl and allow to cool.

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