Low Sodium Ginger-Garlic Seafood Stock

Total time1 hr 20 min

Prep time15 min

Cook time55 min

This deeply savory stock gets its golden color and warmth from a big hit of fresh ginger, smashed garlic, and a pinch of turmeric, simmered low and slow with shrimp shells, fish bones, and a classic mix of onion, leek, carrot, and celery. A splash of apple cider vinegar brightens the broth and helps pull every bit of flavor from the shells and bones, while fresh thyme, parsley, and bay leaves round it out into something fragrant and clean-tasting. Skimming the foam during that first simmer keeps the finished stock clear and light gold rather than cloudy, and straining it well gives you a silky base for chowders, risottos, or a simple bowl of noodles. It's an easy homemade upgrade from anything you'd pour from a carton, and since you're building the seasoning yourself from the ground up, it's a naturally solid choice if you're watching sodium closely. Freeze it in portions and you'll always have a flavorful, better-for-you seafood base on hand.

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb shrimp shells and heads (from about 1 ½ lb whole shrimp), rinsed
1 lb fish bones and trimmings (such as halibut, cod, or snapper frames), rinsed
1 medium yellow onion, roughly chopped
2 medium leeks, white and light-green parts only, roughly chopped and rinsed
6 garlic cloves, smashed
1 (3-inch) piece fresh ginger, sliced into coins
3 medium carrots, roughly chopped
3 celery stalks, roughly chopped
½ tsp ground turmeric
6 fresh thyme sprigs
4 fresh parsley sprigs
2 bay leaves
2 tbsp apple cider vinegar
8 cups cold water
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 scallions, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large (6-quart or larger) stockpot over medium-high heat until shimmering. Add the shrimp shells and heads and cook, stirring occasionally, until they turn pink and fragrant, about 3–4 minutes.
2
Add the fish bones and trimmings to the pot and stir to combine with the shells. Cook for 2 minutes, until the fish frames are opaque on the outside.

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