Basic Shellfish Stock Recipe

Name: Basic Shellfish Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter, softened; 2 pounds crustacean shells (shrimp, crab, lobster, crawfish), preferably with heads on; 2 tablespoons olive oil; 1 large Spanish onion, chopped; 1 carrot, chopped; 1 celery stalk with leaves, chopped; 1 leek, chopped; 1/2 head garlic; 2 ripe tomatoes, halved; 1 teaspoon whole black peppercorns; 4 sprigs fresh Italian parsley; 4 sprigs fresh tarragon; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 cup white wine; 1 cup brandy; ½ cups mineral or filtered water

Servings: persons

8 tablespoons unsalted butter, softened
2 pounds crustacean shells (shrimp, crab, lobster, crawfish), preferably with heads on
2 tablespoons olive oil
1 large Spanish onion, chopped
1 carrot, chopped
1 celery stalk with leaves, chopped
1 leek, chopped
1/2 head garlic
2 ripe tomatoes, halved
1 teaspoon whole black peppercorns
4 sprigs fresh Italian parsley
4 sprigs fresh tarragon
2 sprigs fresh thyme
1 sprig fresh rosemary
1 cup white wine
1 cup brandy
½ cups mineral or filtered water

1
To make a shellfish butter, divide the butter and crustacean shells into 4 equal parts.
2
Process one part of each (butter and shells) in a blender or food processor until the shells are finely crushed and the butter is incorporated.
3
Repeat with the remaining 3 batches.
4
Heat the olive oil in a large stockpot over medium heat.
5
Add the shellfish butter and saute for 4 minutes, until the mixture appears dry.
6
Add the onion, carrot, celery, leek, garlic, tomatoes, peppercorns, and fresh herbs.
7
Simmer until the liquid is absorbed.
8
Add the white wine and simmer until the liquid is absorbed.
9
Add the brandy and simmer until the liquid is absorbed.
10
Add the water, bring to a boil, reduce heat, partially cover, and simmer for 1 hour.
11
Strain the stock through a fine sieve, pressing the shells and vegetables with the back of a spoon to extract all the juice.
12
Chill.
13
Remove the butter layer from the surface and reserve for another use, such as using in place of butter or oil in sauteing.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 tablespoons unsalted butter, softened, 2 pounds crustacean shells (shrimp, crab, lobster, crawfish), preferably with heads on, 2 tablespoons olive oil, 1 large Spanish onion, chopped, and more.

Yes, Basic Shellfish Stock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basic Shellfish Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions