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!
about 5 cups (or about 1 1/2 lbs) seafood shells (shrimp, lobster, crab, or fish skeletons)
1 yellow onion, unpeeled and quartered
2 carrots, unpeeled and cut into chunks
1garlic clove, unpeeled
1/2 cup Shaoxing Wine (or dry sherry, dry white wine)
1 TBS tomato paste
2 sprigs of rosemary
1 handful of parsley
1 bay leaf
10 peppercorns
Instructions
Heat oven to 450 degrees. Place shells in a baking pan and roast for 5-8 minutes, until they begin to turn golden.
Place shells in a large stockpot, cover with water no more than half an inch above the level of the shells. Add onion, carrots and garlic.
Heat on high until small bubbles rise to the surface. Reduce heat to medium and cook for one hour. From time to time remove any scum (gray bubbly foam that stays on the surface) by scooping it off with a spoon.
After one hour, add wine, tomato paste, rosemary, parsley, bay leaf and peppercorns. Cook for another 30 minutes.
Strain the stock through a fine mesh strainer, discarding the solids. Refrigerate for up to two days, or pour into plastic containers with at least one inch of head room and freeze up to six months.
Notes
Approximate cost/serving:This cost really depends on what seafood shells you use and what price you got them at. For instance, shrimp shells or fish bones will be much cheaper than lobster shells. To calculate the cost, I looked at how much my seafood cost and considered using the shells in stock as 1 serving of the seafood. For example, let’s look at one lobster tail. I stretched one lobster tail to feed four people in lobster macaroni and cheese, so that lobster tail made 5 servings. I got it on sale for $8 so it was $1.60 toward the cost of my stock. Shrimp shells are much cheaper. Twenty shrimp shells were only $1! One batch of seafood stock cost me about $6, at twelve cups of stock that’s still just50 cents a cup.
Vegetarian/Gluten Free:If you eat seafood there is no other meat and it’s totally gluten free.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.
* 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.
I've used crab shells, shrimp shells, and a mix of both and they all yield delicious results. You can even add in some fish bones if you have them. The stock comes together in just twenty minutes of simmering.
Rinse the shrimp heads and shells under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat. Reduce the heat to low and simmer for 45-60 minutes. Allow to cool thoroughly, strain and refrigerate or freeze.
I eventually learned where the “don't overcook stock” rule came from. French restaurant chefs use flatfish _ flounder and sole _ for their stocks, because they cook these fish in quantity and have the bones and heads readily available. However, these fish do make a bitter stock if cooked longer than 20 minutes.
Mussel shells are perfect for - of course - stuffed mussels. They also make a great cooking and serving vessel for many other appetizers. (I use them mostly for appetizers because of their size.)
Crab Stock: The shells and innards of the crab can be used to make a flavorful stock that can be used as a base for soups, stews, and sauces. Crab Bisque: Crab bisque is a rich and creamy soup that is made with crab stock, crab meat, and a variety of vegetables and seasonings.
What you CAN do, however, is save the shells from crab, lobster, and shrimp when you remove them from the meat, either before or after cooking. Set them aside and boil them in some clean water along with some salt, black peppercorns, garlic and mirepoix, then *strain all of that out* to make shellfish stock.
Chitosan, found in the shells of crustaceans, is a surprisingly versatile compound that can be used to make everything from fertilizers to food preservers. Crab shells contain chitosan, a valuable compound with a broad range of applications.
Shrimp shells, tails, and even the heads are packed with delicious, briny flavor. Save them and make a quick stock to use in seafood sauces, soups, and stews. It just takes a few minutes of stove time to extract the yummy flavors.
And that pile of discarded shrimp shells might seem like nothing but fodder for the compost heap. But throw those self-same shells into your next pot of stock, and they'll enrich the broth with even more umami. Or cut to the chase and make an even faster stock just with the shrimp shells themselves.
Shrimp shell is a part rich in lean protein, healthy fats and minerals but often overlooked. Regular consumption of shellfish can boost immunity, aid in weight loss, and promote brain and heart health. However, this type of shell can be allergenic and contains some heavy metals.
The hotter you cook the stock, the faster you convert collagen into gelatin. Cooking low and slow gives you good conversion while preventing fat, minerals and other gunk from emulsifying into your stock. Boiled stock will be cloudy, greasy and have a lower yield.
To avoid a cloudy stock do not stir while it is cooking because the impurities will get trapped in the liquid. Replenish liquid as needed if it evaporates but avoid diluting the flavor and body of the stock. Simmer the stock gently – never allow it to boil.
Bring to a boil and reduce to a simmer: Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer uncovered at a low simmer for 4 to 6 hours.
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.
The broth itself you can eat like soup or simply throw caution to the wind and either dunk your bread or place your bread on a plate and spoon the broth over it. Mussels can also be sautéed in the shell or out of the shell.
Where to throw them, then? Once the spaghetti is finished and the mussels have been cleaned, the shells must be disposed of in the dry undifferentiated waste bin.
Putting them in your compost pile or bin is a better way to give the shells the conditions they need to break down. If you break them up a bit as well, that gives them a head start. It also enriches the nutrients in the compost if you end up using it in your garden.
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