Shellfish stock


by: Laura

Making seafood stock is similar to making chicken stock; it takes time and attention, and the final result makes it worth the effort.


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serves: 3

1 tablespoon (15 g) unsalted butter

1/2 cup (50 g) chopped carrot

1/2 cup (50 g) chopped onion

1/2 cup (50 g) chopped celery

12 oz (350 g) small shrimp in shell (or small crabs)

1 tablespoon Cognac

2 tablespoons white wine

1 teaspoon chopped tarragon

1/2 cup (75 g) roughly chopped tomato

5 cups (1.2 liters) Fish Stock

pinch of cayenne pepper

Nutrition Facts
Shellfish stock

Servings Per Recipe: 3

Amount per Serving

Calories: 238

  • Total Fat: 8.5 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 157.5 mg
  • Sodium: 1296.7 mg
  • Total Carbs: 9.6 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 4.1 g
  • Protein: 25.2 g

how is this calculated?

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1.  Melt the butter in a large saucepan. Add the carrot, onion, and celery, and fry over a medium-high heat for 3 to 4 minutes.

2.  Add the shrimp or crabs and the Cognac, and fry for 2 minutes more.

3.  Add the remaining ingredients, lower the heat, cover, and let simmer for 40 minutes.

4.  Strain the stock through a fine sieve, pressing out as much liquid as you can with the back of a ladle. It is now ready to use.

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