Large-Batch Seafood Stock

Seafood shells, such as those from lobster and shrimp, are ideal for making a seafood stock. Be sure to thoroughly clean the leek before adding it to the stockpot.

Serves: 16Hands-on: 15 minutesTotal: 3 hoursDifficulty: Medium

Serves: 16


  • 4 lbs. seafood shells
  • 3 large yellow onions, peeled and chopped
  • ¼ lb. shallots, peeled and chopped
  • 1 large leek, trimmed and chopped
  • ½ lb. parsnips, peeled and chopped
  • 2 medium stalks celery, trimmed and chopped
  • 1 small bunch fresh flat-leaf parsley, chopped
  • 1 cup vegetable stock
  • 1½ gallons filtered water
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 15 peppercorns


  • Thoroughly rinse seafood shells in ice-cold water. Place shells, vegetables, stock, and water in a large stockpot over medium heat; bring to a simmer and cook, uncovered, for 2 hours.
  • Add herbs and peppercorns; simmer, uncovered, for 30 minutes.
  • Remove from heat. Strain and discard solids. Cool by submerging the pot in an ice-water bath. Place in freezer-safe containers and store in freezer until ready to use.