Seafood Broth Recipe

Seafood Broth


  • 1 pound various fish and seafood bones and shells fish heads, bones, shrimp shells etc.
  • 1 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 cups yellow onions coarsely chopped
  • 2 carrots unpeeled, coarsely chopped
  • 3 stalks celery coarsely chopped
  • 2 cloves garlic minced
  • 1/2 cup white wine optional
  • 1/3 cup tomato paste
  • 10 sprigs fresh thyme


  1. Warm the oil in a stockpot over medium heat.

  2. Add the seafood bones and shells, onions, carrots and celery and saute for 15 minutes, or until lightly browned.

  3. Add the garlic and cook 2 more minutes. 

  4. Add 1 1/2 quarts of water, the white wine, tomato paste, and thyme.

  5. Bring to a boil, then reduce the heat and simmer for 1 hour. 

  6. Strain into freezer safe jars, leaving one-inch headroom.

Recipe Notes

You can freeze for up to 6 months.