Wild Alaska Seafood Stock

Wild Alaska Seafood Stock

The goodness of wild Alaska seafood extends beyond just the edible parts of your catch. This rich, hearty stock utilizes the empty shells from our spot prawns - and extra points if the shells are roe on. 

The beauty of a good stock is that you can (and should) utilize what you have on hand. This stock is based on shrimp shells, but any shellfish byproduct can be used.

This brew only requires the shells from one pound of shrimp per batch - so save a few bags worth of shells, and freeze a double (or triple) batch for later. 

Chop, simmer, strain - the whole process only takes about 90 minutes to complete and elevates simple soups to the next level. Plus, it utilizes often discarded pieces of seafood - which we love!

We use this stock as a base in our ciopinno, but it would make a great base for any seafood soup - chowder, bisque, you name it. The tomato base could be omitted to make a cleaner, less acidic base as well. 

 

Adapted from Ina Garten

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Wild Alaska Seafood Stock

Servings

4

Prep Time

20 minutes

Cook Time

80 minutes

Category

Stock

Wild Alaska Seafood Stock

Ingredients

  • 2 tbsp good olive oil

  • Shells from 1 pkg (1 lb) prawns

  • 2 cups chopped yellow onion
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced

  • 1/2 c dry white wine, such as sauvignon blanc

  • 1/3 cup tomato paste

  • 1/2 tbsp kosher salt
  • 1.5 tsp fresh ground pepper
  • 10 sprigs fresh thyme, stems and all

Directions

  1. Warm the oil in a heavy stock pot over medium heat.

  2. Add shrimp shells, onions, carrots, and celery; sauté or 15 minutes, or until lightly browned

  3. Add 1.5 quarts (6 cups) of water; plus white wine, tomato paste, salt, pepper, and thyme.

  4. Bring to a boil; then reduce heat, and simmer covered for at least one hour.

  5. After simmering, remove from heat and strain through a sieve, pressing the solids.

  6. You should have about 1 - 1.5 quarts of stock! If you come up short, difference can be made up with water or white wine.

  7. If not using immediately, freeze in mason jars; be sure to leave room at the top for expansion.