Seafood Broth

This was my first time breaking down a whole crab. It was way easier than I thought it’d be! This broth is so delicious and makes a great base for seafood stews, chowders and soups.

Seafood Broth

• 2 pounds Seafood “leftovers” (bones, shells, skin and heads)
• 2 large Onions; quartered
• 2 heads of Garlic; smashed
• 2 Bay Leaves
• 8 cups water
• 1 teaspoon Dill Weed
• 1 Tablespoon Basil
• 2 liberal pinches of salt
• 1 Tablespoon Whole Peppercorns
• 1 Tablespoon Old Bay Seasoning

1. Throw everything in a large pot or Dutch Oven.
2. Bring to boil, then reduce the heat to medium-low. Cover and simmer 5-8 hours.
3. Pour the broth through a strainer into a large mason jar and store in the fridge for up to 2 weeks or freeze for 3 months.
4. Enjoy!