Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, minced
  • 1 teaspoon tomato paste
  • 2 pounds seafood shells (shrimp, lobster, crab, fish bones - avoid oily fish)
  • 1 cup dry white wine (optional)
  • 8 cups cold water
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1 teaspoon salt, or to taste

Instructions:

  1. Heat olive oil in a stockpot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally.
  2. Stir in minced garlic and tomato paste. Cook for another minute until fragrant.
  3. Add seafood shells to the pot. If using, pour in white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
  4. Pour in cold water, bay leaf, peppercorns, thyme, parsley, and salt.
  5. Bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered for 45 minutes, skimming off any foam or impurities that rise to the surface.
  6. Carefully strain the stock through a fine-mesh sieve or a cheesecloth-lined colander into a large bowl or container. Discard the solids.
  7. Let the stock cool completely before storing in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.