Low Sodium Herb Seafood Stock

Total time1 hr 10 min

Prep time15 min

Cook time45 min

This deeply savory stock builds its flavor the old-fashioned way, simmering shrimp shells or mild white fish bones with softened onion, celery, carrots, leek, and garlic until every drop is rich with seafood flavor. Fresh parsley, thyme, rosemary, and bay leaves steep right into the broth, while a splash of apple cider vinegar helps draw out extra depth from the bones as it simmers low and slow. A touch of fresh ginger is a nice optional layer if you want a little warmth in the background. Straining it through a fine-mesh sieve leaves you with a clean, golden liquid that's ready to become the base for soups, risottos, or pan sauces. It's an easy one to batch and freeze in portions, and it fits neatly into a kitchen watching added salt closely.

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Ingredients

6 servings

1 lb shrimp shells and/or fish bones (from mild white fish such as cod, halibut, or snapper), rinsed
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1 tbsp olive oil
1 medium yellow onion, roughly chopped
2 stalks celery, roughly chopped
2 medium carrots, roughly chopped
4 cloves garlic, smashed
1 leek, white and light green parts only, roughly chopped and rinsed
½ cup fresh flat-leaf parsley, stems and leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tbsp apple cider vinegar
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.
8 cups cold water
1 tsp fresh ginger, grated (optional)

Instructions

1
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, celery, carrots, leek, and garlic and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes.
2
Add the shrimp shells and/or fish bones to the pot and stir to combine with the vegetables. Cook, stirring once or twice, until the shells turn pink and fragrant, about 3–4 minutes.

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