Best 6 4 Ingredient Seafood Stock Recipes
Seafood stock is a flavorful liquid used as a base for various soups, stews, and sauces. Made from a combination of seafood, vegetables, and herbs, it adds a rich, briny depth of flavor to any dish.
This article presents three distinct yet equally delicious seafood stock recipes, each highlighting different seafood types and flavors. The first recipe features a classic combination of shrimp shells, fish bones, and aromatic vegetables, resulting in a versatile stock suitable for a wide range of dishes. The second recipe showcases the delicate flavor of mussels, combined with white wine and a touch of saffron, creating a stock that's perfect for paella or seafood risotto. Finally, the third recipe utilizes a combination of clams, scallops, and lobster shells, along with a medley of herbs and spices, resulting in a robust and flavorful stock that will elevate any seafood dish.
SEAFOOD STOCK
Provided by Ina Garten
Time 1h30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.
- Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month.
HOW TO MAKE A QUICK SHRIMP STOCK
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Don't throw away leftover shrimp shells. It is simple to make your own shrimp stock that will add flavor to any seafood dish.
Provided by Doug DuCap
Categories Appetizer Entree Ingredient
Time 27m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a large skillet , heat the oil over medium-low heat. Add the shrimp shells and toss well.
- Allow the shells to cook for 2 to 3 minutes, stirring often.
- Add the water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer 5 to 7 minutes.
- Pour the stock through a mesh strainer into a saucepan, pressing down on the shells until all the liquid is extracted.
- Taste and add a pinch of salt if necessary.
Nutrition Facts : Calories 556 kcal, Carbohydrate 36 g, Cholesterol 479 mg, Fiber 2 g, Protein 58 g, SaturatedFat 2 g, Sodium 2744 mg, Sugar 1 g, Fat 18 g, ServingSize About 1 cup, UnsaturatedFat 0 g
SEAFOOD STOCK
Provided by Ina Garten
Time 1h35m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.
SOPHIA'S HOMEMADE SEAFOOD STOCK
This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.
Provided by Sophia Del Carmen
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 5h10m
Yield 10
Number Of Ingredients 13
Steps:
- Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns.
- Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes.
- Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 9.2 g, Cholesterol 21.9 mg, Fat 4.5 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 0.6 g, Sodium 199.5 mg, Sugar 4.3 g
STRONG FISH STOCK
This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.
Provided by Jasper White
Yield Makes about 2 quarts
Number Of Ingredients 13
Steps:
- 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
- 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
- 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
PAT'S EASY SEAFOOD STOCK
This is such a no-brainer and uses up lots of stuff that you were going to throw away!! And, it's an excellent way to use up raw shrimp shells or lobster shells when you are making a seafood supper, for example, shrimp fettucine alfredo, or, lobster bisque, and you plan to peel the shrimp and/or lobster before cooking your supper dish. So, turn these otherwise useless shells into something fantastic! This wonderful stock can be frozen in freezer-type zip-lock bags in one-cup portions (or in ice cube trays) for later use as a clam chowder base, bouillabaisse, seafood casserole liquid or, for any number of recipes which call for seafood stock as a basic ingredient. Feel free to use more or less amounts of vegetables found in your refrigerator which may have started to fade in quality. Also, you can substitute other vegetables in this stock as you have them available such as cabbage, brussel sprouts, brocolli, bok choy, etc. I hate throwing away produce, don't you? You will want to drink this stock right away when you smell the ambiance of its excellent aroma! It needs no additional salt as the bouillon provides more than enough. Having this stock available in your freezer will make your life EASIER and your recipes BETTER. Enjoy!
Provided by Bone Man
Categories Stocks
Time 1h
Yield 3 pints
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large cooking pot and bring to a boil, covered.
- Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
- Strain the solids from the stock using a colander in a large bowl. Discard the solids.
- After the stock cools, store it as you wish in your freezer until it is needed.
Nutrition Facts : Calories 121.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 4.5, Sodium 680.7, Carbohydrate 20.4, Fiber 4.3, Sugar 9.3, Protein 5.8
Tips:
- Use fresh seafood. The fresher the seafood, the better the stock will taste. If you can, buy seafood that was caught or harvested within the last 24 hours.
- Roast the seafood before making the stock. Roasting the seafood will add a deeper flavor to the stock. To roast the seafood, simply place it on a baking sheet and roast it in a preheated oven at 400 degrees Fahrenheit for about 15 minutes, or until it is cooked through.
- Use a variety of seafood. Using a variety of seafood will give the stock a more complex flavor. Some good options include shrimp, lobster, crab, clams, and mussels.
- Add vegetables and herbs to the stock. Vegetables and herbs will help to add flavor and depth to the stock. Some good options include carrots, celery, onions, garlic, parsley, and thyme.
- Simmer the stock for at least 30 minutes. The longer you simmer the stock, the more flavor it will have. Simmer the stock for at least 30 minutes, or up to 2 hours.
- Strain the stock before using it. Once the stock is finished simmering, strain it through a fine-mesh sieve to remove any solids. You can then use the stock immediately or store it in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Conclusion:
Making seafood stock is a great way to use up leftover seafood and create a delicious and versatile ingredient that can be used in a variety of dishes. With just a few simple ingredients and a little time, you can make a seafood stock that is sure to impress your friends and family. So next time you have some leftover seafood, don't throw it away! Make a seafood stock instead.
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