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.

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!

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

Cauliflower Broccoli Cheddar Bake Recipe by Ash's In The Kitchen
Fresh Vietnamese Shrimp Spring Rolls Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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