Shellfish Stock
  • 1 Gallon Ziplock Bag of Shrimp, Lobster, or Crab Shells
  • 1 Quart Ziplock Bag of Mirepoix (celery, onion, carrot)
  • 1 Gallon Water
  1. Fill a large stock pot with 4 quarts of cold water.
  2. Add shells and mirepoix to the pot of cold water.
  3. Bring to a simmer. Simmer for 1 hour, skimming off any impurities that rise to the surface with a spoon or skimmer.
  4. Pour liquid through a chinois into a mason jars or bowl and allow to cool.
Recipe by The Taste Edit at