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!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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