Seafood Broth

Seafood Broth Crab Shrimp Recipe by Ash's In The Kitchen

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.

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!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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