Seafood Stock

I live laugh love making stock! It makes me feel better about not having food waste and using these shells for another purpose & I get to make tons of yummy things with it. I made this stock using leftover crab leg shells and scampi shells that I had frozen. Feel free to use shrimp shells or lobster shells as well.

Ingredients

• 6 Cups Cold Water
• 3 Cups Dry White Wine, Pinot Grigio, Sauvignon Blanc
• 1 Yellow Onion, quartered
• 2 TSP Salt
• Black Pepper
• 1/3 Cup Marsala Wine
• 1 TBSP Dill
• 1 Bundle of Parsley
• 1 Stick of Butter
• 5 Stalks Celery, sliced
• 1 Clove of Garlic, top removed
• 2 Carrots, Sliced
• 2 Cups Crab Legs, or Shrimp Shells, Lobster tails

Let’s Get Cooking

Preheat your oven to 400F

Place your shells onto a baking sheet and roast for 10 minutes.

Place the remaining ingredients into a large pot. Allow the roasted shells to slightly cool before adding to the pot.

Bring the liquid to a simmer and reduce heat, allow to simmer for 3-4 hours. Once the stock has cooked, remove it from heat and strain to remove the shells.

Place your stock into jars & freeze for up to sick months, or use immediately!

Made with Love,

Hannah