Seafood Stock Recipe

In restaurant kitchens and homes alike, there is no avoiding waste when handcrafting meals from scratch. While a compost bin is a great way to handle leftover scraps, finding ways to incorporate the waste into recipes will stretch your budget and increase profits! Seafood scraps are perfect for chowders or broths. 

Next time you find yourself with shrimp, crab, or mussel shells turn them into quality stock with the addition of leftover vegetables and herbs for the perfect base for ramen, risotto, or seafood stew. 

Leftover Seafood Stock

Ingredients:

• 1 to 2 Tbsp Olive Oil 
• 1 to 2 lbs Seafood Shells  (shrimp, lobster, crab, mussels)
• Leftover Vegetables - Garlic peels, carrot ends, herb stems, onion skins, green onion ends, celery leaves
• Salt & Pepper
• Water

Directions:

Place oil in a stockpot over medium heat. Add vegetables and shells, sprinkle with salt and pepper, and saute for 5 minutes. Cover contents with water, increase heat, and bring to a boil. Once boiling, reduce heat to low and cover with a lid. Allow the stock to simmer for 10 minutes before use or cool to freeze for later.