Pat's Easy Seafood Stock

Recipe by Bone Man

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!

Top Review by Alanasparrow

This is probably the worst recipe for seafood stock I have ever seen CANNED!!! The sodium alone will get you. If you are really inclined to try this recipe please use organic stock in the box and measure out 15 ounces. That may help a little and personally I would use organic seafood stock rather than chicken and omit the bouillon completely.

Ingredients Nutrition

  • 4 ounces imitation crabmeat (optional)
  • 15 ounces chicken stock, canned
  • 15 ounces vegetable stock, canned
  • 2 cups water
  • 1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes, mashed
  • 3 celery ribs, chopped
  • 4 large carrots, unpeeled, ends trimmed and, chopped
  • 1 medium onion, peeled and chopped
  • 12 cup fresh parsley, chopped
  • 12 teaspoon white pepper
  • 4 cups shrimp shells (from at least one-pound of uncooked shrimp) or 4 cups lobster shells (from at least one-pound of uncooked shrimp)


  1. Combine all ingredients in a large cooking pot and bring to a boil, covered.
  2. Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
  3. Strain the solids from the stock using a colander in a large bowl. Discard the solids.
  4. After the stock cools, store it as you wish in your freezer until it is needed.

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