Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Seafood Stock Recipe
    Lost? Site Map

    Seafood Stock

    Seafood Stock. Photo by I'mPat

    1/2 Photos of Seafood Stock

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Heather U.'s Note:

    Recipe by Ina Garten.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
    2. 2
      Add the garlic and cook 2 more minutes.
    3. 3
      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.
    4. 4
      Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

    Browse Our Top Stocks Recipes

    Ratings & Reviews:

    • on November 26, 2012

      55

      I doubled the recipe using raw and cooked prawn/shrimp shell, king crab shell and crayfish/lobster shells for the last step I put through a fine sieve 3 times and then on the 4th put through a clean fine cloth and the result was 8 cups of beautiful clear stock with lots of flavour, I have frozen the 8 cups (in 1 cup containers) and look forward to using to make a seafood chowder and a seafood laksa. Still have crayfish shells and a fish head in the freezaer ready to make another batch very soon. Thank you Heather U., made for Bargain Basement game. WOW this made the best Seafood Chowder we have ever had (will post recipe), thank you Heather U for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Seafood Stock

    Serving Size: 1 (2243 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 621.4
     
    Calories from Fat 255
    41%
    Total Fat 28.3 g
    43%
    Saturated Fat 4.1 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 7909.4 mg
    329%
    Total Carbohydrate 68.8 g
    22%
    Dietary Fiber 15.3 g
    61%
    Sugars 33.3 g
    133%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    shrimp shells

    fresh thyme

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites