AIP Friendly Herb Seafood Stock
A deeply aromatic, mineral-rich broth built from shrimp shells, fish bones, and a generous bundle of fresh herbs, this stock is the kind of kitchen foundation that quietly elevates everything it touches. The autoimmune protocol can make store-bought broths a minefield — hidden additives, nightshade-derived spices, and mystery "natural flavors" are everywhere — so making your own from scratch is genuinely one of the smartest moves you can make. Every ingredient here, from the leek and carrots to the thyme, rosemary, and parsley, is clean and protocol-friendly, with no grains, legumes, or off-list seasonings in sight. A splash of apple cider vinegar draws minerals from the bones and shells during the simmer, adding depth without compromising the ingredient list. The process is low-effort and largely hands-off: soften the vegetables, bloom the shells, then let everything gently simmer for thirty minutes while you do something else. What you end up with is a silky, golden stock with a delicate seafood sweetness and a herbal backbone that works beautifully as a soup base, braising liquid, or simple sipping broth. It makes six servings and stores well, so one batch can carry you through several meals during the week.
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Learn more →Ingredients
6 servings
- 1 lb shrimp shells and/or fish bones (from mild white fish such as cod, halibut, or snapper), rinsed
- 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
- 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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