Homemade Seafood Stock Recipe (using seafood shells) (2024)

This month, Eric and I have cut our food budget in half to try and save more of the rent we get from our exchange students. I have to admit that I’ve been slacking a bit in the food budgeting due to the excuse of needing more to feed the boys. But this month, I’m back on track, meal planning and everything. One of my favorite tricks for saving money on food is making my own homemade stock. So today, I’m super excited to share my method of using seafood shells to make a rich and flavorful seafood stock recipe.

A lot of seafood stock recipes I’ve seen use fresh shellfish, but that can get expensive. I like to stretch my seafood and think that I’d cry if I used up fresh shrimp or crab in a stock and didn’t get to eat them! I first learned how to do this from some friends I used to go crabbing with in Hawaii. They actually screamed when I threw my crab shells in the trash after dinner! Then they laughed, fished them out (fished, haha, no pun intended) and after rinsing them off taught me how to make stock from the shells. Because they were Chinese, they used Shaoxing wine in the stock, so that’s what I use although sherry or white wine are more common.

It might take a while to save up enough shells for seafood stock, but it’s worth it, trust me! 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. That’s right, lobster shell stock, shrimp shell stock, fish stock; whatever they ask for, you’ve got it covered right here.

There are two main steps in getting the perfect stock for a seafood soup. The first is roasting. This really enhances the flavor in the shells and makes them sweet and caramelized instead of fishy. The second step is boiling, which pulls all that amazing flavor out and into the liquid.

You may notice in the photos that I have two pans full of shells. That’s because I made a double batch! I save up my shells in gallon ziploc bags in the freezer. One bag packed full is about the 5 cups you need for this recipe. I had two bags so made two pots of stock.

Now, I’m sure you’re wondering where to find recipes using seafood stock. Well, of course I have one to share with you soon (a tasty seafood risotto), but in the meantime, there are lots of bloggers out there with recipes to try. You could use this stock in Jen’s Seafood Gumbo, Matt’s Seafood Paella, or Elise’s Cioppino. I haven’t had a chance to try the recipes yet, but I trust these bloggers and have all three recipes in my meal plan for the month!